A hearty, filling dish, to ward off the winter blues.
Lightly spray a large non-stick saucepan with oil and heat over high heat. Add the beef and cook for 2–3 minutes or until browned. Transfer to a plate.
Heat oil in same pan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add garlic and paprika and cook, stirring, for 30 seconds or until fragrant. Return beef to pan with tomatoes.
Add beef stock and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes. Add potatoes and simmer, partially covered, for 15 minutes or until potatoes are tender.
Meanwhile, preheat grill on high. Grill 1 side of bread for 1 minute or until toasted. Turn over and sprinkle uncooked side with parmesan and grill for 1 minute or until cheese melts.
Serve soup with parmesan toast and topped with sour cream and chives.
9 ProPoints values per serve
The beef is easier to slice thinly if it is partially frozen.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe a part of the Weight Watchers' ProPoints system
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