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

Ingredients

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

Method

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.

Recommend this recipe