Chris's Lamb & Vegetable Soup
PREP 10 MIN•COOK 45 MIN
Embrace the chaos of Chris's kitchen and throw everything (and anything) into the pot for this delicious and nutritious soup. You can use diced lamb shoulder instead of chops – just make sure the lamb cooks for at least 45 minutes in the soup, or until tender.
Number of servings
2 2⁄3 cups (667ml) vegetable stock
2⁄3 tsp olive oil
1⁄3 brown onion diced
2⁄3 garlic clove crushed
2⁄3 leek white part only sliced
83 1⁄3g mushrooms sliced
2 celery stalks chopped
1 carrot (medium) chopped
233 1⁄3g potatoes diced
133 1⁄3g sweet potatoes, orange diced
200g pumpkin peeled & diced
2 sprigs of parsley chopped
200g trimmed lamb forequarter chops or diced lamb shoulder
1⁄3 tin of crushed tomatoes (400g tin)
1⁄3 cup (83ml) bone broth
salt & pepper, to taste
Bring the stock to the boil in a large saucepan.
At the same time heat a frypan over low-medium heat, add oil and cook onion and garlic for 5 minutes to brown.
Meanwhile, add leeks and mushrooms to the simmering stock.
Add remaining vegetables to the pot, followed by parsley and lamb.
Add browned onions and garlic, tomatoes and bone broth, stir well.
Cook for 45 minutes or until vegetables and lamb are tender. You may need to add a little more stock during cooking.
Remove lamb from the soup and strip meat from the bone and return to the soup.
Season with salt and pepper to taste and serve.
Store refrigerated for up to 5 days or frozen for up to 3 months.
1838 kJ / 440 cals
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