Beef Broccoli Soup

Ingredients

• 6 tablespoons olive oil
• 1 cup Diced Onions
• 16 ounces Green Zucchini
• 1 carrot, chopped
• 3 stalks celery, chopped
• 8 ounces cooked Chick Peas (Garbanzos)
• 2 potatoes, diced
• 6 Crushed Garlic
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 package Chopped Parsley
• 2 packages Chopped Broccoli
• 1 package Broccoli Florets
• 1/2 pound beef fry, diced
• jalapeno peppers, optional

Directions

Heat olive oil in large pot and sauté all vegetables - beside for broccoli - on medium flame for about 15 minutes, until vegetables begin to soften. Add 2 cups water and simmer for another 20 minutes. Blend with immersion blender until smooth. Add Garlic Cubes and spices plus additional 6 to 8 cups water. Cook for half an hour. Optional: Add about 1 to 2 teaspoons cornstarch for a thicker consistency.

In a separate pan, toss Broccoli Florets and diced beef fry with olive oil, salt and pepper - and jalapeno peppers if you like it spicy - until edges get brown and a little crispy. Use as garnish on soup.