Oat Beef Soup With Grilled Vegetables

Fresh vegetables has never ever been more easy to prepare – or delicious. Add salt, pepper and olive oil. Put into the oven so that the scent can fly.

‘The special thing of this soup is that you can grill the vegetable in the oven separately when it is cooked. I only need to add them in last minutes,’ .

Prepare: 25 minutes

Cook: 1 hour

Yield: 8 portions (3 British litters)

·         ¼ cup of all-purpose flour

·         1 teaspoon of salt

·         ½ teaspoon of pepper

·         1 pound of simmered beef (3/4 inch dices)

·         5 tablespoons of olive oil, divided

·         1 big Portobello mushroom, body taken out, chopped

·         1 medium onion, chopped

·         1 fennel body, chopped

·         1 clove, chopped

·         8 cups of beef-simmering water

·         2 cups of water

·         2 cups of diced pumpkin

·         1 big grilled potato, peeled and diced

·         2 big carrots cut into ½-inch slice

·         2/3 cup of oat rice, quickly-cooled

·         2 teaspoons of fresh parsley, chopped

Oat beef soup with grilled vegetables

1. In a small pan, mix the flour, salt and pepper; sprinkle them to beef and turn over until it is blended. In another pan, boil 2 tablespoons of olive oil at high temperature. Add beef, and let it brown. Take out.
2. In that pan, boil 1 tablespoon of olive oil at average-high temperature. Add mushroom, onion and fennel; cook and stir in 4-5 minutes or until soft. Add garlic, cook for 1 more minute. Add water and simmering water; stir well to remove the brown liquid. Put beef into pan again. Boil, remove the heat. Cover and simmer in 40-60 minutes or until soft.
3. Meanwhile, add pumpkin, potatoes, and carrots in a greased 5x10x1-inch tray, sprinkle some oil and turn over. Bake at 425 degrees in 15-25 minutes or until nearly soft. Stir well.
4. Add oat, parsley, nutmeg and grilled vegetables into the soup; boil again. Remove the heat at low temperature in 10-12 minutes or until the oat become soft. Add some parsley.