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Hot and healthy, full of flavour give this soup a go for wonderful winter meal from the kitchens of  tjfoxxxx

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I love this soup on a cold winter's day. It's chock full of root vegetables, and is hearty and flavourful.

~ 2 lbs. (1kg) oxtails
1 large tomato
1 yellow onion
2 carrots
1 potato
1 turnip
2 sprigs rosemary
2 sprigs thyme
3 bay leaves
2 cans diced tomatoes (I use the no salt added kind)
1/4 cup flour
2 tbsps. flour
Savory bitters
Salt and Pepper to taste
2 tbsps. olive oil

Season 1/4 cup flour with a bit of salt and pepper. Dredge the oxtails, then brown in olive oil over high heat. (3 mins per side.) Set aside.

Reduce heat to medium, cook chopped onion until soft and golden. Add 2 tbsps. flour, cook a while longer.

Add two quarts water (or broth) and the canned tomatoes, return to a boil, replace oxtails, add herbs, chopped potato, and turnip. Simmer for three to four hours, until oxtails are tender.

Remove oxtails again, pick meat from bones, cut into bite size pieces. Set aside.

Let soup cool (overnight in a refrigerator), skim fat off. Replace meat, add chopped carrot and tomato. Heat to a simmer, simmer for 10-15 minutes until carrots are tender. Season to taste.

Serve with a side of garlic bread.


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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being