Turn tinned meat into something heart warming and delicious!

This rich and meaty corned beef hash soup is filling enough for dinner. A recipe handed down from my parents and is still a family favourite. It's ready in 30 mins too!

Free printable recipe is available on our site: https://www.kitchensanctuary.com/corn...

Ingredients:
1 tbsp sunflower oil
1 medium onion peeled and diced
340 g (12 oz) tin of corned beef roughly chopped
1 1/3 litres (5 ½ cups) beef stock (Hot water plus 3 stock cubes. Use gluten free cubes if required.)
4 medium carrots peeled and chopped into bite-size chunks
2 medium potatoes peeled and chopped into bite-size chunks
1 small head cauliflower chopped into small florets
1 tsp cider vinegar or use the vinegar from a jar of beetroot or pickled cabbage as I often do
¼ tsp salt
¼ tsp black pepper
1 tbsp cornflour (cornstarch)
3 tbsp cold water
Freshly chopped parsley - to serve

Instructions:
1. Heat the oil in a large saucepan. Add the onion and cook on a medium heat for 3-4 minutes, stirring occasionally until the onions softens.

2. Add the chopped corned beef and stir into the onions (no need to cook it through).
Pour in the beef stock, stir and bring to the boil.

3. Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.

4. Stir in the cauliflower, cider vinegar, salt and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.

5. Mix the cornflour with the cold water in a small bowl to make a slurry. Stir a little of the slurry at a time into the soup, until the soup thickens to your liking.

6. Taste the soup and season further if required, then divide between four bowls. Top with parsley before serving for a dash of colour.

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