Veal Steak Sweet Potato & Kale Soup (Paleo)

This is a healthy and hearty soup that is perfect on a cold day. It is also a perfect staple in a paleo diet. I ate paleo roughly 80% of the time when I was fighting cancer and training at my Crossfit gym. I felt healthy and energized.
It is important to develop the depth in the flavour of the soup which comes from the beef stock. In order to create rich and deep flavour, the beef bones with the vegetables used to make the beef stock are roasted first, then used to make the stock. I like to make beef stock and freeze it in ice trays, then I place the frozen cubes in a large ziplock bag so I have the beef stock cubes to use whenever I need them. For instance, to flavour vegetable dishes, to develop deep and rich soups and to add dimension to cooked potatoes. I rarely buy store-bought beef or chicken stock because they are often full of sodium and honestly, don’t taste very good.
Rich Beef Stock:
1 package beef bones
4 carrots, peeled and chopped in large chunks
4 celery stalks, washed and chopped in large chunks
1 yellow onion, peeled and halved
4 garlic cloves, peeled
3 bay leaves
5 black peppercorns
Heat your oven to 450 degrees.
Place bones on a roasting tray and place in oven. Cook for 25-30 minutes turning bones over once during the process.
Place cut carrots, celery stalks, pinion and garlic in the tray and continue to roast with the bones for another 25-30 minutes.
Remove vegetables and garlic from roasting tray and place in a stockpot. Fill the stockpot with fresh water until vegetables and garlic are covered.
Place about 1/2 c. of water in roasting tray and scrap off the brown bits the bones left behind. This is the lip-snaking flavour of your stock.
Pour this water and brown bits into the stockpot with the vegetables and garlic.
Add enough water to fully submerge the vegetables and the beef bones.
Cook on medium high and start skimming the fat off the top continuously until the fat no longer appears.
Add the bay leaves and the black peppercorns and continue to cook on low for 3 hours. Add water during the cooking time if you see the water levels are lowering.
Once the stock is a dark brown and rich colour, it is ready to be strained.
Remove all the bones and vegetables and strain the liquid over a strainer into a clean bowl.
Once cooled, you can place the liquid in ice cube trays and freeze (later remove frozen cubes and place into a freezer bag) or use the stock right away.

Veal Steak, Sweet Potato and Kale Soup
1 package veal stewing cubes, further cut into small bite-sized pieces
4 stems of kale, leaves removed and thoroughly washed and stems discarded
1 sweet potato, peeled and diced into small and even bite-sized pieces
1/2 c. chopped onion
2 tbsp olive oil
1 tbsp paprika
1 tsp onion powder
1 tsp salt
1/4 tsp freshly ground black pepper
4 cups of Rich Beef Stock (see above)
2 c. water
1/3 c. parsely, only the leaves chopped
1 bay leaf
1/2 tsp dried marjoram
1 1/2 c. celery, chopped and diced
1 (6 ounce) can tomato paste

In a large skillet over medium high heat heat 2 tbsp olive oil.
Once hot, place each piece of veal cubes in one single layer on the skillet to brown. Once the veal piece easily pulls off the skillet, it is time to flip it over to cook the other side. This process is called browning meat. It develops the richness in the flavour of the meat. Make sure you do not crowd the pan otherwise you won’t brown the meat but rather steam it and we don’t want that. If your skillet isn’t big enough, you will have to work in batches.
Once all the veal pieces are browned, throw all the pieces back into the skillet.
In a separate bowl, mix the paprika, salt, onion powder and freshly ground black pepper in a bowl and sprinkle it over the meat. Stir to coat. Add 1/3c. of water to deglaze the pan and scrape the bottom of the skillet to remove all the brown bits (we want all of it for full-flavour).
In a separate stockpot, add Rich Beef Stock, water, parsley, bay leaf and marjoram. Add the veal pieces and the juice accumulated from the deglazing and bring the whole thing to a boil.
Reduce heat to medium low, cover the pot and allow to simmer, stirring occasionally, until meat is tender (about 30 minutes).
Stir in the sweet potato, celery, kale and tomato paste and bring the soup back to a slow boil and cook uncovered until vegetables are tender.
Remove the bay leaf before serving.


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