Lebanese Beef, Spinach & Lemon Soup
Method
Heat the olive oil in a medium saucepan over medium-high heat.
Add the beef and cook for 4–5 minutes, stirring occasionally, until lightly browned.
Add the onion, carrot and celery and cook for another 4 minutes until softened.
Add the garlic, allspice and cumin, then stir for 30 seconds until fragrant.
Pour in the stock, bring to a gentle simmer, then reduce the heat, cover partially and cook for 25–30 minutes until the beef is tender.
Add the baby spinach and cook for 1–2 minutes until just wilted.
Stir in the lemon juice, lemon zest, parsley and mint. Season with salt and black pepper.
Divide between two bowls and serve warm.
For the most tender result, choose a lean but quick-cooking cut of beef and slice it into small pieces. Add the lemon juice only at the end to preserve its fresh, bright flavour.
Nutrition Facts
Per serving
