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.

Course Dinner, Soup

Keyword Chicken, Egg Free, Lamb, Nut Free, Soup

Allergen Egg-free, Nut-free

Protein Chicken, Lamb

Category High Protein

Member Free

Cost Tier Premium

Prep Time 27

Cook Time 22

Total Time 49

Servings

Calories 416

Ingredients

2 tbsp extra virgin olive oil
1 tbsp 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 tbsp 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
0.333 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 tbsp extra virgin olive oil, 1 tbsp 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 tbsp 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, 0.333 cup parsley leaves