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  • KaritasM

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

and sliced

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)

Preparation Method

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

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