Tasmanian Pepperpot Soup

Ingredients

In the Tasmanian adaptation of Pepperpot Soup, we incorporate local Tasmanian ingredients to infuse the dish with the flavors of the region. This includes using Tasmanian beef or lamb as the meat base, along with a variety of locally grown vegetables such as potatoes, carrots, and onions. Additionally, we incorporate Tasmanian pepperberries, a native spice, to add a distinctive Tasmanian flavor profile to the soup. We alse have the original recipe for Pepperpot Soup, so you can check it out.

• 500g (1.1 lb) Tasmanian beef or lamb, cubed 500g (1.1 lb) Tasmanian beef or lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup diced tomatoes 1 cup diced tomatoes
• 4 cups beef or vegetable broth 4 cups beef or vegetable broth
• 2 tablespoons Tasmanian pepperberries, crushed 2 tablespoons Tasmanian pepperberries, crushed
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Add the cubed beef or lamb to the pot and brown on all sides.
4. 4.
   Stir in the sliced carrots, diced potatoes, and diced tomatoes.
5. 5.
   Pour in the beef or vegetable broth and add the crushed Tasmanian pepperberries and bay leaf.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Bring the soup to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Remove the bay leaf before serving.
9. 9.
   Ladle the Tasmanian Pepperpot Soup into bowls and serve hot.

Treat your ingredients with care...

• Tasmanian pepperberries — Crush the pepperberries just before adding them to the soup to release their full flavor.
• Beef or lamb — For a more tender meat, consider marinating the cubed meat in a mixture of olive oil, garlic, and Tasmanian pepperberries for a few hours before cooking.

Tips & Tricks

• For an extra kick of flavor, garnish the soup with freshly chopped Tasmanian herbs such as thyme or parsley.
• Adjust the spiciness of the soup by adding more or less crushed Tasmanian pepperberries according to your preference.
• Serve the soup with crusty Tasmanian bread for a complete meal.

Serving advice

Serve the Tasmanian Pepperpot Soup piping hot in individual bowls. Accompany it with a side of Tasmanian bread or rolls for a satisfying meal.

Presentation advice

Garnish the soup with a sprinkle of freshly chopped Tasmanian herbs and a drizzle of Tasmanian olive oil for an elegant touch. Serve it in rustic bowls to highlight the comforting nature of the dish.