For a thicker, smoother soup, sieve or puree in a blender with a little cream or milk. Reheat before serving.
200 g (7 oz) can corned beef, diced
2 tablespoons vegetable oil
2 large onions, chopped
250 g (9 oz) carrots, cut into 5 mm (1/4 inch) dice
750 g (1 1/2 lb) potatoes, cut into 1 cm (1/2 inch) dice
850 ml (1 1/2 pints) hot beef stock
salt and freshly ground black pepper
chopped fresh parsley, to garnish
1. Heat the oil in a pan and fry the onions gently for 5 minutes until soft and lightly coloured. Add the carrots and potatoes and fry gently, stirring, for a further 3 minutes.
2. Pour on the stock and bring to the boil. Cover and simmer for 10 minutes until the carrots and potatoes are just tender.
3. Add the corned beef and season to taste with salt and pepper. Simmer gently, uncovered, for a further 5 minutes. Serve at once, sprinkled with a little parsley.
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