Clay Pot Veal and Vegetable Soup

_dim9073We are glad to share one more version of a tasty vegetable soup with you. This soup is flavorful, hearty and at the same time light on fat and calories. In addition, it is healthy since contains tender and flavorful veal combined with fresh root vegetables, namely a fresh carrot, bell pepper, eggplant, tomatoes, and potatoes. We will stew the ingredients in an oven and in such a way preserve all their useful elements. If you want to treat your family with a nourishing and sapid supper, then this recipe will definitely come handy because it is not only time-saving but also greatly rewarding.

Ingredients:

  • 1 carrot
  • 2 potatoes
  • 1 eggplant
  • 1 bulb onion
  • 1 bell pepper
  • 3 cloves of garlic
  • 2 medium tomatoes
  • 500 g (1,1 lb) young beef
  • fresh parsley – to taste
  • spring onion – to taste
  • salt – to taste

Cooking

Peel a bulb onion and chop it finely. Cut veal into medium pieces. Peel potatoes and eggplant. Dice the ingredients. Peel a carrot and grate it coarsely. Wash tomatoes and cut them into cubes. Rinse a fresh bell pepper and chop it finely. Combine the meat and vegetables and place in clay pots. You should fill 2/3 of each pot. Add peel and squeezed garlic above.

Pour water in a pan. Bring it to boil. Add salt, black ground pepper, and dairy butter. Stir everything and pour the prepared mixture into the pots. The water should cover all the ingredients. Place the pots in an oven and cook the soup at 180°C (356°F) for about an hour. Top the dish with chopped parsley and spring onion before serving.

Enjoy your meal!