Hearty Lamb Soup

There’s a growing community of amazing wellness women in WA, especially for those that choose the CHEK path. Kerry Nilsson – Linne is one such beauty and today she is sharing her amazingly healing and delicious lamb soup. Filled with lots of warming spices, winter vegetables and of course the magical bone broth this soup will make even the coldest and rainiest of days a little brighter. Check out Kerryn’s all new website here to find more inspiration for all things health and wellness.

500g of Lamb chunks
1 large Onion finely chopped
2 cloves of Garlic
1 large Carrot chopped
1 Turnip chopped
1 Paprika finely chopped
3 stalks of Celery finely chopped
1 teaspoon of Nutmeg
1 teaspoon of Paprika
1 teaspoon of ground Cumin
1 teaspoon of crushed Chillies
1 teaspoon of ground Corriander
1 teaspoon of ground Cinnamon
Fresh Ginger (grated)
1 tin of diced Tomatoes
a tablespoon of Tomato puree
1-2 Cups of Bone Broth ☺
Greek Yoghurt, Lemon and fresh Corriander to serve

Brown the Lamb in the bottom of your soup pan, remove and put aside for a moment.
In the same pan fry Onion, Carrot, Turnip and Garlic until they are soft. Add Celery and Paprika for just a minute.
Add spices and fresh Ginger to the mix. When this is good and aromatic you can add the Lamb back in.
Add Tomatoes, Puree and Bone Broth. Let the mixture boil and then simmer for 40-50 minutes to really let the tastes cook through. I usually add about 1-2 cups of water but it depends on whether you would prefer a stew or a soup style meal.
Serve with a spoonful of Greek Yoghurt, a squeeze of Lemon juice and some fresh Corriander leaves.

www.westcoastwellness.com.au

3 Comments

  1. lance roll

    the recipe seems very delicious and healthy, it is good boost for winter evening,is Paprika give it good taste.thanks for sharing.

  2. lance roll

    Hello, I read your article but I felt very good about its few lamps soup I want to share,3 large carrots, chopped,3 medium potatoes chopped,500g diced leg of lamb water, just enough to cover the lamb 5 tablespoons mint sauce salt and pepper to taste,method-Bring water to the boil, then add the lamb and cook for approximately 30 minutes.Add carrots, potatoes, frozen peas and salt and pepper to taste.Let simmer for 1 hours . Continuously scoop off any foam/froth that appears at the top.5 minutes before serving, add 4-5 tablespoons mint sauce depending on your taste Serve.

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