Preparation
Step 1
Set a large saucepan with the ghee over medium-highheat. Cook the onion for 5-6 minutes, or until startingto soften. Stir in the garlic and
cook for 1 minute more.
Step 2
Stir in the sieved tomato, cook for 1 minute then add 4 cups beef stock and the bag of spices. Bring to a boil. Stir in the quick-cooking oats and cook for 10-15 minutes, or until the oats have cooked through. (You may need to add more beef stock if the soup gets too thick.) Discardthe bag of spices then divide the soup among bowls to serve. Garnish with chopped coriander and serve with
lime on the side.
