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.
Servings 8
Calories 416
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
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.2 tablespoons extra virgin olive oil, 1 tablespoon butter, 1 leek, 3 cloves garlic, 2 carrots, 4 celery sticks, 2 parsnip, 1 sweet potato
- Add the tomato paste, chicken stock, water and pearl barley. Stir well and simmer for 10–15 minutes.2 tablespoons tomato paste, 1 litre chicken stock, 2 cups water, 1 cup pearl barley
- 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).2 cups cooked lamb, 1/3 cup parsley leaves