Hearty Lamb & Veggie Soup!
1 kg (2.2 lb) lamb on the bone, trimmed of any
excess fat and cut into large chunks
2 – 3 tsp salt
2 bay leaves
8 cups water
1 large onion, peeled
250 g (¼ lb) peeled pumpkin, cut into chunks
½ kg (1 lb) peeled potatoes, cut in half or quarters
2 large carrots, peeled and sliced
1 - 2 teaspoons dried thyme
Freshly chopped parsley or oregano (optional)
Place meat in a large soup pot. Add 8 cups of cold water, salt and bay leaves. Slowly bring to boil and then reduce heat and simmer, partly covered, for about 40 – 45 minutes. Skim broth several times during cooking.
Add vegetables and cook for another 20 – 30 minutes or until the vegetables are cooked.
Remove the bay leaves and add fresh herbs. Season with salt and pepper to taste, or instead of the salt, add a little vegetable or meat bouillon (cube or granules) for a stronger tasting broth.
Serve meat with veggies and broth in deep soup plates.
Yield: 4 main course servings
This soup is also very good when made with goat meat, when available.
Instead pumpkin, I often add rutabagas or pre-cooked chickpeas to the soup which are always available and highly nutritional.
If you like it hot, add red pepper flakes to broth, to taste!
© KaritasM - January 2017