• 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