1 tbsp. rapeseed oil
1 large onion, halved and sliced
3 garlic cloves, sliced
200 g extra lean stewing beef, finely diced
1 tsp caraway seeds
2 tsp smoked paprika
400 g can chopped tomatoes
600 ml beef stock
1 medium sweet potato, peeled and diced
1 green pepper, deseeded and diced
150 g pot natural bio yogurt
good handful parsley, chopped
1. Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to color. Stir in the beef, increase the heat and fry, stirring, to brown it.
2. Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
3. Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender.
4. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).