A few steps, but well worth it. From my friend Arash. So flavorful!
Ingredients for the Soup:
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons EVOO
- salt and pepper to taste
- 2 tablespoons curry powder ( Madras Curry Powder 4/6/2013 label: spices)
- 2 tablespoons sweet paprika
- 2 tablespoons garlic powder
- 1.5 ground beef (could use just 1 pound, if use 80/20 may need to skim fat off top once refrigerated)
- 15 ounce tomato sauce
- 32 ounce chicken stock ( recipe calls for bone broth)
- pasta of choice ( I made pasta serving for 2, cooking 2 minutes less than time on package & froze the soup without the pasta)
Ingredients for the Yogurt Sauce:
- 1 5.3 ounce full fat Greek yogurt ( this was enough for 4 servings)
- juice of 1/2 lemon
- 1 garlic clove, minced
Directions for Yogurt Sauce:
Mix all ingredients and allow flavors to meld in the refrigerator. Set out to room temperature before garnishing.
Optional Garnishes:
Crumbed feta, red pepper flakes and chopped parsley.
Directions:
Heat EVOO in large pot over medium heat. Saute onion and garlic until translucent.
Season with salt and pepper, curry powder, paprika, and garlic powder.
Add ground beef and cook until well browned.
Make the yogurt sauce. Refrigerate.
Cook the pasta until just under dente, less 2 minutes of normal cooking time.
Add the cooked pasta to the hot soup serving for 2. Heat until pasta the additional 2 minutes.
Serve the soup topped with yogurt sauce, feta, red pepper flakes and chopped parsley.
Super good! I like to make one day ahead to allow flavors to intensify.
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