Biltong and Pumpkin Soup

INGREDIENTS

Stock (Broth)

• 3 beef bones

• 1 onion, sliced

• 1 tbsp braai meat spice

• 2 tbsp finely chopped coriander

• 1 tsp crushed garlic

• 1 sprig fresh thyme

• 1 tbsp lemon juice

• A sprinkle of nutmeg Soup

• 1 × 400 g packet pumpkin or butternut squash cubes

• 1 cup fresh cream

• 1 cup biltong slices

DIRECTIONS

1. Place all the stock ingredients in a saucepan and simmer for about 30 minutes.

2. Remove the bones and thyme from the stock.

3. Add the pumpkin to the stock and simmer until soft, adding a little water if needed.

4. Add the cream and biltong, then simmer for 5–10 minutes.

5. Using a stick blender, blend the soup until smooth and serve immediately.

   
   

Serves 4 portions, with 7.5 g carbohydrates per portion.