Spicy Beef and Broccoli Soup

2 tbsp Olive Oil
1 lb lean sirloin, cut into small cubes
1 small white onion, minced
2 cloves garlic, minced
28 oz reduced sodium chicken broth
1/8 tsp cayenne pepper
1/4 tsp crushed red pepper flakes
1 tsp coarsely ground black pepper
2 tbsp Italian Seasoning
1 tsp ground celery seed
1 lb broccoli florets
1 lb Russet potatoes, julienned (a food processor with a 4mm julienne blade makes quick work of this)
Parmesan cheese shavings

In a large soup pan, heat olive oil until the surface shimmers. Add beef, onions and garlic. Stir to break beef cubes apart and sauté until brown, 5-6 minutes

When beef is nicely browned, add chicken broth and using a wooden spoon or heat proof spatula, scrape the bottom of the pan to release the fond (that’s the French term for the yummy flavour that has formed, as a brown substance, on the bottom of the pan).

Next, add spices and potatoes, stirring to incorporate. Bring to a boil, then turn heat back to a simmer. Cover, slightly askew and allow to cook for 20-25 minutes.

Add broccoli, stir to combine. Cover, and cook 5 minutes more.

Serve in bowls topped with shavings of Parmesan cheese. Garlic toast rounds may be served in lieu of croutons.

Serves 4.