Soups need not be seasonal to winter. Yes, they’re warm and hearty, but they’re often packed with vegetables and protein that are beneficial year-round and this soup is no exception. With its tomatoes, carrots, celery, onions and parsley, this soup delivers on micronutrients, while the hearty lamb provides protein, all important for immune function. Rice and pearl barley provide the bulk of the soup, filling us up and offering fibre. With all this, one needn’t enjoy it with anything else. Enjoy for lunch or dinner.
Place the lamb, stock, barley, rice, tomatoes, thyme and 5 cups water in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour, skimming any fat from the surface if necessary.
Add the onion, carrot, celery and potato. Simmer, covered, for 25 to 30 minutes or until vegetables are tender. Remove from heat. Using tongs or a slotted spoon, remove the lamb and set aside for 10 minutes or until cool enough to handle. Remove and discard bones. Roughly shred lamb. Return the shredded lamb to the soup. Season with salt and pepper. Simmer for 5 minutes or until heated through. Stir in the parsley. Serve topped with extra parsley.
Tip: The meat portion of the soup can be replaced by any meat of your choice, but do use meat with bones, which you then remove at the end of cooking, as these add more flavour and nutrients. If you prefer a vegetarian soup, leave out the meat. You can change up the vegetables to use seasonal vegetables, and those that your family enjoy. Freezes well.
Ingredients
Directions
Place the lamb, stock, barley, rice, tomatoes, thyme and 5 cups water in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour, skimming any fat from the surface if necessary.
Add the onion, carrot, celery and potato. Simmer, covered, for 25 to 30 minutes or until vegetables are tender. Remove from heat. Using tongs or a slotted spoon, remove the lamb and set aside for 10 minutes or until cool enough to handle. Remove and discard bones. Roughly shred lamb. Return the shredded lamb to the soup. Season with salt and pepper. Simmer for 5 minutes or until heated through. Stir in the parsley. Serve topped with extra parsley.
Tip: The meat portion of the soup can be replaced by any meat of your choice, but do use meat with bones, which you then remove at the end of cooking, as these add more flavour and nutrients. If you prefer a vegetarian soup, leave out the meat. You can change up the vegetables to use seasonal vegetables, and those that your family enjoy. Freezes well.