This Easy Oxtail Soup Recipe with root vegetables is Paleo and AIP. You can also make it low in carbs by using vegetables that are lower in carbs like broccoli and cauliflower, though you would need to adjust cooking time as these vegetables will cook quicker than root vegetables. This soup is not only tasty, it’s so easy to make, and also easy to make in large batches and will ensure that you easily enjoy the benefits of bone broth in your meals. This soup will cook in about 4 hours and the bulk of this time is really leaving the oxtail to boil until it’s tender. You can easily have this soup as it is, or have it with your favorite mash, with zucchini noodles or some rice if you eat it.
In this recipe the root vegetables used were carrots, red skin sweet potatoes as well as potatoes. If you’re on the AIP diet or just prefer not to use potatoes just skip them. You can also use other root vegetables of choice, or also combine with other types of vegetables. You can add on other spices and seasonings of choice besides the ones used here. This soup recipe also calls for extra broth or stock besides what is made during cooking oxtail. This will add more flavor to the soup. You can use any broth of choice, whether it’s chicken, beef or even vegetable. The recipe has been made with a kg of oxtail bones but you can easily double the quantities and ingredients to make more soup.
Easy Oxtail Soup Recipe
Servings – 6 to 8
Cooking Time – 4 hours
1 kg oxtails, 2 litres water, 3 cups bone broth, 3 cups diced carrots, 2 cups peeled and diced red skin sweet potatoes, 2 cups peeled and diced potatoes or other vegetables of choice, 2 tablespoons cooking oil of choice, 1 cinnamon stick, 6 cloves finely diced garlic, 1 tablespoon grated ginger, 2 teaspoons salt or to taste, half a finely diced onion, 1 bunch of 10 to 12 thinly sliced spring onions(pictured below and also called shallots or green onions depending on your geographic location)
1 scallion or other fresh herbs like coriander, or seasonings of choice like black pepper, chili, fried onion flakes or spring onions
In a large pot with a lid add your washed oxtails and top with 2 litres of water.
On the stove top at medium to high heat bring them to a boil.
Once it starts boiling lower the heat to just below medium heat so the oxtail cooks at a gentle simmer for about 3 hours.
Once the oxtail is cooked take the oxtails off the broth and set it aside.
Using a sieve or strainer, strain the oxtail broth so that you will have a clear soup.
Return the broth and the oxtails to the pot and add the salt and cinnamon stick and set aside while frying the seasonings.
In a frying pan add 2 tablespoons of cooking oil and saute the onion, spring onions and ginger until the ginger cooks to a paste like consistency, and the onions start to turn brown and is fragrant. About 8 minutes.
Add about half a cup or less bone broth to the pan to deglaze any seasoning burnt to the bottom of the pan, and pour all this into the oxtails.
Add your other broth or stock to the oxtail soup and bring to a boil.
Once it starts boiling add your root vegetables and lower the heat to a gentle simmer.
Check in about 18 to 20 minutes if the root vegetables are cooked to your liking, without letting them over cook to mash. Taste and add more salt if needed as well as other seasonings of choice
If using vegetables like broccoli and cauliflower add them on in the last 3 to 4 minutes of cooking.
Once you’re happy with the way vegetables are cooked take the soup off the heat and set it aside covered until you’re ready to serve.
Serve it as it is or with any side of your choice within your diet protocol. This below was served with resistant starch rice or cooked and cooled rice, which is not Paleo, but a good safe starch for those who eat rice, to make it a filling meal.
Top with thinly sliced scalions and fried onion flakes or other herbs and seasonings of choice and enjoy your Easy Oxtail Soup Recipe