1 ⅓litres(5 1/2 cups) beef stockHot water plus 3 stock cubes. Use gluten-free cubes if required.
4medium carrotspeeled and chopped into bite-size chunks
2medium potatoespeeled and chopped into bite-size chunks
1small head cauliflowerchopped into small florets
1tspcider vinegaror use the vinegar from a jar of beetroot or pickled cabbage as I often do
¼tspsalt
¼tspblack pepper
1tbspcornflourcornstarch for US
3tbspcold water
freshly chopped parsleyto serve
Instructions
Heat the oil in a large saucepan. Add the onion and cook on a medium heat for 3-4 minutes, stirring occasionally until the onions softens.
1 tbsp sunflour oil, 1 medium onion
Add the chopped corned beef and stir into the onions (no need to cook it through).
340 g (12 oz) tin of corned beef
Pour in the beef stock, stir and bring to the boil.
1 1/3 litres (5 1/2 cups) beef stock
Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.
4 medium carrots, 2 medium potatoes
Stir in the cauliflower, cider vinegar, salt, and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.
1 small head cauliflower, 1 tsp cider vinegar, ¼ tsp salt, ¼ tsp black pepper
Mix the cornflour with the cold water in a small bowl to make a slurry. Stir a little of the slurry at a time into the soup, until the soup thickens to your liking.
1 tbsp cornflour, 3 tbsp cold water
Taste the soup and season further if required, then divide between four bowls. Top with parsley before serving for a dash of colour.