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Hearty Lamb and Vegetable Soup Hearty Lamb and Vegetable Soup

Hearty Lamb and Vegetable Soup

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Honestly, is there anything better than a steaming bowl of hearty soup with a good side of freshly-made garlic bread (we're flexible on the "side" thing)? The answer is a resounding "nope". Make this Lamb and Vegetable Soup in 35 minutes and you're all set for a cosy night on the couch, cuddled up with your fave series or book.

Preparation: 15 mins 
Cooking: 20 mins

Serves 4

4 lamb leg steaks, cut into thin strips

1 teaspoon olive oil

Salt and freshly milled black pepper

1 onion, cut in half and finely sliced

1 leek, washed, trimmed and finely sliced

2 carrots, peeled and cut into small dice

2 celery stalks, cut into small dice

400g potato, cut into small dice (skin on)

2 large garlic cloves, crushed

1 pinch dried chilli flakes

750ml hot lamb stock

1 x 400g can chopped tomatoes

100g fine green beans, trimmed and cut into 1 inch pieces

freshly chopped parsley, to garnish

For the garlic toast:

4 thick slices of ciabatta bread

2 tablespoons olive oil

1 large garlic clove, peeled and left whole

  • Heat the oil in a large saucepan,season the lamb strips and fry for 2-3 minutes until brown. Transfer to a plate and set aside.
  • Use the same saucepan, reduce the temperature and gently cook the onion, leek, carrot and celery until soft. Add the potato, garlic and chilli flakes and cook for a minute.
  • Pour in lamb stock and chopped tomatoes, bring to a boil, then reduce the temperature and simmer for 15 minutes.
  •  Return the green beans and cooked lamb strips to the soup and warm through for 3 minutes. Season to taste

For the garlic toast:

  • ​​Simply brush the ciabatta slices with olive oil, grill on both sides and rub with the garlic.

To serve:

  • Ladle the hot soup into warm bowls, garnish with the parsley and serve with garlic toast.

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