Food for the (Gluten Intolerant) Soul

This robust soup combines tender oxtail, beef, sweet butternut squash, and a nutritious mix of lentils, chickpeas, and beans for a wholesome, satisfying meal.

Ingredients (Serves 6):

Meat:

• 1 kg oxtail, cut into sections

• 500 g beef (e.g., chuck, brisket, or short ribs)

Vegetables:

• 2 large onions (about 300 g), roughly chopped

• 3 carrots (about 300 g), sliced into rounds

• 2 celery roots (about 400 g), diced

• 1 parsley root or parsnip (about 150 g), sliced

• 300 g butternut squash, diced

• 4 garlic cloves, peeled and crushed

Legumes:

• ¼ cup (50 g) dry lentils (any variety, rinsed)

• ¼ cup (50 g) dry chickpeas, soaked overnight and drained

• ¼ cup (50 g) dried beans (such as red kidney or white beans), soaked overnight and drained

Seasoning:

• 2 bay leaves

• 2 teaspoons All round seasoning (my secret seasoning) (or to taste)

• 1 tablespoon (15 g) tomato paste

• 2-3 liters water

• 1½ teaspoons salt (or to taste)

• ½ teaspoon black pepper (or to taste)

Garnish:

• A small bunch of fresh parsley, chopped

Instructions:

1. Sear the Meat:

• Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium-high heat.

• Sear the oxtail and beef pieces in batches until browned on all sides. Remove and set aside.

2. Cook the Vegetables:

• In the same pot, add the onions and cook until softened and golden.

• Stir in the carrots, celery root, parsley root, and garlic. Cook for 5 minutes, stirring occasionally.

3. Add the Meat and Legumes:

• Return the oxtail and beef to the pot.

• Add the soaked chickpeas and beans, the lentils, bay leaves, thyme, and tomato paste. Stir well.

• Pour in enough water to cover the ingredients (about 2-3 liters). Season with salt and pepper.

4. Simmer the Soup:

• Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally.

5. Add the Butternut Squash:

• After 2 hours, add the diced butternut squash. Continue cooking for 30-40 minutes, or until the legumes are tender and the squash is soft.

6. Finish and Serve:

• Remove the oxtail and beef. Shred the meat, discarding bones and excess fat, and return the meat to the soup.

• Taste and adjust the seasoning with more salt and pepper, if needed.

• Serve hot, garnished with fresh parsley.

Tips:

• For extra depth of flavor, roast the oxtail and beef in the oven at 200°C for 20 minutes before adding to the pot.

• This soup freezes well, making it ideal for meal prep.

• Serve with crusty bread or crampent or over rice for a complete, hearty meal.

Enjoy this comforting, nutrient-packed soup!