LAMB, VEGETABLE & BARLEY SOUP
This has to be one of my favourite soups. It’s so comforting on a cold day or if you’re feeling a bit under the weather.
Make a big pot and freeze some for when you want a beautiful soup, but can’t be bothered or don’t have the time to cook it.
You can leave the lamb out all together if you prefer a vegetable soup. You can also add cooked, shredded chicken instead.
Use any veggies you like for this soup. Most work really well - no waste
Serves 6-8
Ingredients:
2 tbsp olive oil
1 tbsp butter
1 leek, washed and finely sliced
3 cloves garlic, finely sliced
2 carrots, finely chopped
4 celery sticks, finely sliced
2 parsnip, finely chopped
1 small sweet potato, finely chopped
2 tbsp tomato paste
1 litre chicken stock
1 cup pearl barley
2 cups cooked lamb (you can also use cooked chicken or leave the meat out all together)
1/3 cup parsley, finely chopped
Salt & pepper
Method:
Heat a large pot over medium heat. Add the olive oil and butter and let it melt. Add the leek and stir for 2 minutes. Add the garlic and stir for a further 2 minutes. Add the carrot and celery and stir for 2-4 minutes or until fragrant. Add the parsnip and sweet potato and stir for 5 minutes.
Add the tomato paste, chicken stock (plus 2 cups of water) and the pearl barley. Stir it all through and let it simmer for 10-15 minutes
Add the cooked lamb pieces or chicken at this point. Place the lid on the saucepan and let it simmer for 10 minutes. Add the parsley and season well. Leave on low heat for a further 15 mins if you have the time (the flavour will be better).