Lamb and vegetable soup
Prep:
15 mins
Cook:
150 mins
This soup is both filling and nutritious and makes a great meal to keep you going until dinner.
250g lamb, diced
1 tbsp olive oil
2 carrots, finely chopped
50g mushrooms, finely diced
2 sticks of celery, finely chopped
1 large onion, finely chopped
960ml vegetable stock
250ml water
2 tbsp tomato paste
2 tsp vinegar
2 tsp sugar
salt and pepper to taste
1 tsp rosemary
Flat leaved parsley to garnish
Heat your oil in a large saucepan on a medium heat. Add the lamb and gently cook until it is brown on both sides. Remove and set aside.
In the same pan sauté the carrots, celery, mushrooms and onion until they are soft. Return the lamb to the pan.
Stir in your stock and water ensuring all ingredients are covered. Add in your tomato paste, vinegar, sugar. Season with salt and pepper.
Bring to the boil before allowing it to simmer for 150 minutes.
Keep an eye on it so that it doesn’t boil over. If a foam-like substance appears on top simply remove it.
Garnish with parsley and rosemary and serve immediately.
Serves
5
Preparation Time
15 minutes
Cooking Time
150 minutes
Main ingredients
Vegetables, Lamb, Sugar
Recipe Type
Soups, Starters, One Pot
Level of Difficulty
Easy
