Satisfying Beef & Cabbage Soup

Beef soup


Beef and Cabbage Soup

As a child, I never ate red meat, so this recipe would come as a shock to my old, anaemic self. Today, I believe eating meat is an important part of giving my body the protein, iron, and nutrients that it needs. I used to argue that you could pop an iron tablet, so there’s no basis for eating meat. After listening to my body, I no longer believe this. I’m not a fan of taking artificial vitamins. My philosophy stems from a desire to provide my body with goodness from foods – the natural way. Besides, I’m pretty sure that taking iron supplements sparked an episode of SVT – but that’s another story.

So, why this recipe? Well, my daughter dances 10 hours per week, meaning she needs a balanced diet, giving her protein, iron etc. to ensure her muscles can cope with the physical demands of strenuous exercise, and my son is a teenager whose growing body also needs fuel. And me, well, I’m constantly striving to stem anaemia, so what better way to nurture my red blood cells than with red blood cells!

Besides the meat factor, we rarely eat cabbage, so I wanted to include this vegetable into our diets – hence why there’s a lot in this recipe, along with Brussel sprouts.soup

Here’s how I made this:

  • 1 brown onion, chopped
  • 2 celery stalks, chopped
  • 500g good quality beef fillet, chopped
  • 3 carrots
  • 1/2 cabbage
  • 5 Brussel sprouts
  • 3 cloves of garlic
  • 1 beef stock cube
  • Fresh thyme and rosemary (I love thyme and cook a lot with it. I’ve also added rosemary in here as it goes well with beef).
  • Parsely
  • Salt, pepper


  1. In a big pot, fry your onion, garlic and celery.
  2. Add the beef and cook until browned.
  3. Fill pot with hot water and stock.
  4. Add the cabbage, sprouts, herbs, salt and pepper.
  5. Cook until cabbage is soft.
  6. Enjoy!


Make and Freeze Soups! Spicy Moroccan Meatball Soup

Moroccan Soup

I can’t pretend this soup is mine. It is one of the most delicious and nutritious soups I’ve ever made. I love it because it’s a balanced, complete meal in itself, with meat (beef), veggies and carbs (pasta). I took this recipe from an Australian magazine years ago called Delicious. I can’t find the issue – oops, not citing properly – but it was on page 90. Forever grateful for this one, which I’ve made over and over again.

Remember, as a busy mum, I don’t have time to make foods that don’t taste amazing and that my kids won’t eat. If I’m going to use my precious time on preparing foods, I need my kids to enjoy it. This one is a must for any busy, working mum’s repertoire of meals! The spices in this work so well together, giving it a sweet, yet slightly spicy flavour. It also freezes well, so you can store leftovers for another day when you get home from work too tired to cook.

Here’s how to make it:


  • 1 onion, chopped
  • 3 cloves of garlic
  • 2 tsps of cinnamon and cumin each
  • 1 tsp ground ginger
  • 1/2 bunch coriander (I think you friends in the US call it cilantro? – help me on this!)
  • 1 fresh red chilli chopped into wincy pieces
  • 2 carrots
  • 2 zucchinis
  • 4 cups of chicken stock
  • 500g beef mince
  • 1 egg, whipped in a mug
  • 2/3 cup breadcrumbs
  • 1 cup of pearl couscous (it’s a pasta)
  • Optional almond flakes to sprinkle on top at end


Here’s what pearl couscous looks like. It’s actually a pasta.




Add half the onion, garlic and cook until soft. Stir in 1tsp cinnamon, ginger, and cumin. Cook briefly together then pour into a bowl and set aside to cool.

Using the same pan, add the coriander stems, remaining onion and garlic, cumin and cinnamon, and the chilli. Add the carrot,  zucchini, stock and 1 cup water. Slowly bring to boil.

While that’s cooking, make your meatballs. Mix the onion mixture with the beef, egg and breadcrumbs. Drop these into the soup.

When you think the meatballs are nearly cooked, add the pearl couscous. Cook until tender.

Serve with almond flakes on top if you wish. Most important of all, enjoy!