Add the beef cheeks back in along with fresh herbs and canned tomatoes

Recipe from Boyd, Pexa

“Recipe is rough estimates – I do a lot of it by eye so maybe a little off on measurements. The amount listed above makes a massive amount so you may wish to reduce the amounts accordingly. This is a recipe that started out as just a base soup, but over time I changed it up to add in chunks of vegetable to add to it and other little bits.”

Ingredients

Head of cauliflower 2 medium red onions diced

Minced garlic

Vegetable stock (1-2 litres) 2 medium brushed potatoes 3 medium sized carrots (peeled and diced into biteable pieces) (peeled and cut up into smaller pieces) Teaspoon of Vegemite Salt and Pepper to taste Vegetable oil

1. Pre heat oven 180 °C fan forced. 2. Cut up head of cauliflower into small florets. Place in baking tray, coat with oil and bake for 30 minutes or until florets are browned. 2b. (Optional) save some of the cauliflower florets for later if you have too many. 3. Prepare other ingredients such as carrot and potato (peel and cut up) and cook in the microwave for about 5-7 minutes on high. 4. In a large pot, add 2 tbsp of vegetable oil and fry the onion and garlic until slightly translucent. 5. Add in vegetable stock and Vegemite and bring to simmer for a few minutes. 6. Add in cauliflower once baked and let simmer for 15-20 minutes or until the cauliflower is soft. 7. Blend the soup mix as it is in the pot to a soup like consistency. 8. Add in potato and carrots (and the optional cauliflower florets from step 2b). 9. Let simmer for another 10 minutes and then serve.