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–+ servings

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 don’t have the time to cook it.
You can leave the lamb out 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.
Print Recipe
Servings 8
Calories 416 kcal

Ingredients
 
 

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 leek washed & finely sliced
  • 3 cloves garlic finely sliced
  • 2 carrots finely chopped
  • 4 celery sticks finely sliced
  • 2 parsnip finely chopped
  • 1 sweet potato small, finely chopped
  • 2 tablespoons tomato paste
  • 1 litre chicken stock
  • 2 cups water
  • 1 cup pearl barley
  • 2 cups cooked lamb you can also use cooked chicken or leave the meat out entirely
  • 1/3 cup parsley leaves finely chopped
  • sea salt & cracked black pepper
US Customary - Metric

Instructions
 

  • Heat a large pot over medium heat. Add the olive oil and butter and let them 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, water and pearl barley. Stir well and simmer for 10–15 minutes.
  • Add the cooked lamb or chicken at this point. Cover with the lid and simmer for 10 minutes. Add the parsley and season well. Leave on low heat for a further 15 minutes if you have the time (the flavour will be better).

Nutrition

Calories: 416kcalCarbohydrates: 41gProtein: 17gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 51mgSodium: 297mgPotassium: 708mgFiber: 8gSugar: 7gVitamin A: 7075IUVitamin C: 14mgCalcium: 63mgIron: 3mg

Keywords

Dinner, Soup
Dairy Free, Egg Free, Gluten Free, Lamb, Nut Free