Who doesn’t love tacos? And who can resist a steaming hot bowl of delicious fresh soup in winter? Not me, so I’ve put the 2 together and wella, Taco Soup!!
1 tablespoon of coconut or olive oil
500g lean beef mince
2 cloves of garlic crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
1 tablespoon smokey paprika
½ teaspoon ground black pepper
½ teaspoon Murray River pink salts
1 cup fresh corn kernels
** Try and keep your diced veg about the same size**
1 cup diced zucchini
1 red capsicum diced
1 brown onion diced
1 400g can of kidney beans drained and rinsed well
1 400g can diced tomatoes
1 litre fresh chicken or veggie stock
Jalapenos, avocado and fresh coriander to garnish.
This recipe couldn’t be easier, and the best news is it all cooks in one big pot, so less dishes!
Start by warming up your pot on a med – heat and quickly fry mince in the oil with your spice, fresh crushed garlic, salt and pepper till browned.
Leave meat in pan and add the remaining ingredients, except Jalapenos, avocado and fresh coriander.
Turn heat down to medium- low, stir to combine and allow to simmer for 25-30 minutes.
Serve hot with fresh garnishes.