Oxtail Soup

Method

Step 1

We recommend preparing the dried soup mix the night prior. Washing the soup mix and soaking overnight will reduce the cooking time.

The dried soup mix that Life View uses includes cannelloni beans, lentils and barley.

Step 2

Dice and prep all of the vegetables. The carrots, parsnip, swedes, celery, pumpkin, beans, potatoes and onion should all be diced – keep the onion separate from the rest of the vegetables as it will be used first.

Step 3

When sourcing the Oxtail, try and get the butcher to cut consistent sizes. Trim the oxtails and brown in the olive oil, adding the onion and garlic, taking care not to burn.

Step 4

Add all of the other vegetables with the dry soup mix, the water and stock powder (noting that the ratio of stock powder to water will vary, depending on the product you use – please look to the packet instructions for clarification).

Step 5

Cook gently for 2.5-3 hours until the soup thickens and all vegetables are properly cooked.

Step 6

Adjust your seasoning to taste and remove the Oxtail bones.

Step 7

Plate into large soup bowls, giving each bowl an oxtail section and serve with QBA Ciabatta Dinner Rolls.