Beef and Tomato

Spaghetti Soup

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Instructions

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1 Prep veggies

Peel and chop onion and garlic. Peel carrots and cut to very small cubes (or grate the carrots). Halve leeks lenghtwise and rinse between the layers, slice leek halves into thin slices.

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2 Fry meat and veggies

Heat a large soup pot over high heat with a drizzle of olive oil. Fry beef mince for 3-4 min. Add onion, garlic, carrot, leeks and tomato paste, fry for 3-4 min further.

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3 Boil soup

Add chopped tomatoes, water and chicken stock cubes. Bring to a boil and simmer, covered, for 10 min.

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4 Add spaghetti

Working in batches, break the spaghetti into short sticks straight into the soup. Add dried basil. Continue cooking for a final 5 min or until the spaghetti is cooked to your liking. Season the soup with salt and pepper to taste.

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5 Serve

Divide the soup among bowls and serve with sour cream.

Tips for fussy eaters

Separate the veggies that you think are a no-go and pan-fry them as a side.

Pro tip

Great for reheating the next day! Add chopped sundried tomatoes or sliced olives, if you like. And use your biggest pot!

Comforting soup for a cozy evening at home.

Cooking Time: 30 min

Cals 390.3 · Prot 33.3 · Carbs 66.4 · Fat 28.0

Ingredients

Number of people

Soup

Beef mince 350.00 Grams
Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Carrot 2.00 Pieces
Leeks 1.00 Pieces
Olive oil 2.00 Tbsp
Tomato paste 50.00 Grams
Chopped tomatoes Grams
Water 800.00 ML
Chicken stock cube 1.00 Pieces
Spaghetti 200.00 Grams
Dried basil 2.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

To serve

Sour cream 60.00 Grams

Comforting soup for a cozy evening at home.

Cooking Time: 30 min

Cals 390.3 · Prot 33.3 · Carbs 66.4 · Fat 28.0

Instructions

photo

1 Prep veggies

Peel and chop onion and garlic. Peel carrots and cut to very small cubes (or grate the carrots). Halve leeks lenghtwise and rinse between the layers, slice leek halves into thin slices.

photo

2 Fry meat and veggies

Heat a large soup pot over high heat with a drizzle of olive oil. Fry beef mince for 3-4 min. Add onion, garlic, carrot, leeks and tomato paste, fry for 3-4 min further.

photo

3 Boil soup

Add chopped tomatoes, water and chicken stock cubes. Bring to a boil and simmer, covered, for 10 min.

photo

4 Add spaghetti

Working in batches, break the spaghetti into short sticks straight into the soup. Add dried basil. Continue cooking for a final 5 min or until the spaghetti is cooked to your liking. Season the soup with salt and pepper to taste.

photo

5 Serve

Divide the soup among bowls and serve with sour cream.

Tips for fussy eaters

Separate the veggies that you think are a no-go and pan-fry them as a side.

Pro tip

Great for reheating the next day! Add chopped sundried tomatoes or sliced olives, if you like. And use your biggest pot!

Ingredients

Number of people

Soup

Beef mince 350.00 Grams
Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Carrot 2.00 Pieces
Leeks 1.00 Pieces
Olive oil 2.00 Tbsp
Tomato paste 50.00 Grams
Chopped tomatoes Grams
Water 800.00 ML
Chicken stock cube 1.00 Pieces
Spaghetti 200.00 Grams
Dried basil 2.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

To serve

Sour cream 60.00 Grams
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