Lamb and Vegetable Soup

A chunky soup of potato, carrot, zucchini and green beans simmered in lamb broth with tender lamb, finished with parsley. High in protein and gluten-free.

Ingredients

• 300 g leg of lamb (small dice)
• 20 g (1½ tbsp) butter
• 100 g (1 medium) onion
• 100 g (1 medium) carrot
• 250 g (2 medium) potatoes
• 150 g (1 medium) zucchini
• 80 g (1 handful) green beans
• 150 g (1 large) tomato
• 1400 g water
• 10 g (a few sprigs) parsley
• 10 g (2 tsp) salt
• 1 g (½ tsp) black pepper

Instructions

1. 1

   Finely chop the onion and grate the tomato. Dice the carrot, potatoes and zucchini small and cut the green beans into 1-2 cm pieces.

2. 2

   Melt the butter in a large pot and brown the lamb over medium-high heat for 5-6 minutes; add the onion and cook for 4 minutes more.

3. 3

   Add the tomato and cook for 3 minutes, then pour in the water. Bring to a boil, skim, cover and simmer over low heat for 45 minutes until the lamb is tender.

4. 4

   Add the carrot, potatoes and green beans and cook for 15 minutes.

5. 5

   Add the zucchini and cook for 10 minutes more until all the vegetables are tender.

6. 6

   Season with the salt and black pepper, stir in the finely chopped parsley, take off the heat and serve hot.

Nutrition

Per serving