Lamb and Vegetable Soup

This hearty soup is a staple in my freezer. It is base is a nourishing meat stock which will heal and seal the gut. It is filled with veggies which offer a great source of fibre, you can change up depending on your taste. Great for easy dinner or lunches and something that the whole family will love.

  • 1L homemade lamb stock
  • lamb shanks from stock – meat removed & chopped
  • 2 tablespoons ghee
  • 1/2 red onion thinly sliced
  • 1/2 leek thinly sliced
  • 8 cups mixed vegetables cubes (eg pumpkin, cauliflower, broccoli, red capsicum, zucchini)
  • 2 tablespoons finely chopped herbs (rosemary, sage & thyme)
  • salt and pepper to taste

Heat ghee in a heavy based saucepan or dutch oven

Add onion and leek and saute until tender

Add remaining vegetables and around 1L of lamb stock, salt & pepper

Bring to boil

Reduce heat and cook for 1/2 hour or until veggies are soft. Add fresh herbs and extra seasoning if required

Give a few quick pulses with a stick blender to create a thicker soup

Add lamb pieces into soup and cover to warm through

Serve with homemade sour cream and a spoonful of sauerkraut