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Carrot and Beef Short Rib Soup


  • 15 mls olive oil
  • 500 g beef short rib
  • 150 g chopped onions
  • 150 g chopped celery
  • 500 g chopped carrots
  • 500 mls vegetable stock
  • 400 mls coconut cream
  • 2 whole star anise
  • salt and freshly ground black pepper to season
  • 10 mls flat leaf parsley chopped, for garnishing


  • in a large pot or casserole dish, heat the olive oil
  • brown the beef short ribs
  • remove from the oil and add the onion and the celery
  • sauté until soft
  • add the carrots, ribs, stock, coconut cream and star anise
  • bring the soup to the boil, reduce the heat, cover and simmer for 2 hours
  • allow to cool
  • remove the beef and the star anise
  • purée the soup until you have a rough consistency
  • return to the heat
  • cut the beef off the bone
  • add to the soup
  • adjust the seasoning

to serve:

  • when the soup has heated through dish up into bowls and garish with the parsley