Zanzibari Urojo Soup with Ground Beef

plus Crispy Onions, Tomato & Scallions

Allergens: Wheat

Total: 35 min • Prep: 5 min

Servings:
Ingredients

  • Veggie Stock Concentrate

    2 units

  • Garam Masala

    1 teaspoon

  • Potatoes

    12 ounce

  • Ground Beef

    10 ounce

  • Tomato

    1 unit

  • Crispy Fried Onions

    1 unit

  • Mango Chutney

    2 ounce

  • Scallions

    2 units

  • Flour

    1 tablespoon

  • Garlic Powder

    1 teaspoon

  • Tunisian Spice Blend

    1 tablespoon

  • Ginger

    1 thumb

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    1 tablespoon (tbsp)

  • Sugar

    ½ teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Peel and finely chop ginger. Peel and dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Finely dice tomato. 

Ingredient Quantities

  • Potatoes

    12 ounce

  • Tomato

    1 unit

  • Scallions

    2 units

  • Ginger

    1 thumb

2

  • Heat a large drizzle of oil in a medium pot over medium-high heat. Add ginger and potatoes; cook, stirring, until fragrant, about 1 minute.

  • Add flour and stir until pasty, about 1 minute. Stir in garlic powder, Tunisian Spice Blend, stock concentrates, and 2½ cups water (5 cups for 4 servings) until fully incorporated.

Ingredient Quantities

  • Potatoes

    12 ounce

  • Flour

    1 tablespoon

  • Garlic Powder

    1 teaspoon

  • Tunisian Spice Blend

    1 tablespoon

  • Ginger

    1 thumb

3

  • Bring soup to a boil, then reduce heat to medium low. Cook, stirring occasionally, until potatoes are fork-tender, 12-15 minutes.

  • Reduce heat to low and mash potatoes with a potato masher or fork to desired consistency. TIP: We recommend mashing until almost smooth, leaving a few small potato pieces for texture.

  • Stir in mango chutney and season with salt and pepper.
Ingredient Quantities

  • Potatoes

    12 ounce

  • Mango Chutney

    2 ounce

  • Salt

    1 teaspoon (tsp)

4
  • While soup cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, scallion whites, and garam masala. Cook, breaking up meat into pieces, until beef is cooked through, 4-6 minutes.
  • Season with ½ tsp sugar (1 tsp for 4 servings), salt, and pepper.
Ingredient Quantities

  • Garam Masala

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

5

  • Divide soup between bowls. Top with beef, crispy fried onions, diced tomato, and scallion greens.

Ingredient Quantities

  • Tomato

    1 unit

  • Crispy Fried Onions

    1 unit