Recipe for healthy Leek, Barley and Roast Lamb Soup

1 Tbsp olive oil
1 Tbsp butter
1 large onion, roughly chopped
6-8 bably leeks, roughly chopped
1 clove garlic
2 L good quality vegetable or lamb stock
1/2 cup pearled barley
500g lamb roast meat, roughly chopped
2 sweet potatoes, peeled and roughly cubed
1 head broccoli, trimmed into pieces
6 medium-sized courgettes, roughly chopped
1/2 cup frozen peas
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint

To Serve:
Toasted ciabatta slices with gruyere shavings

How to
Heat the butter and olive oil in a large heavy-based pot until the butter starts to foam. Add in the onion and leeks, turn the heat down to medium-high and cook for 3-4 minutes. Add in the garlic and cook for another minute.

Add in the stock, barley and lamb meat and simmer gently for 10 minutes.

Add in the sweet potatoes and butternut and leave to simmer gently for another 20 minutes or until the potatoes are soft and can be easily pierced with a knife.

Add in the broccoli and courgettes, cook for a further 5 minutes, then add in the peas and remove from the heat. Sprinkle over the fresh herbs and serve immediately with the gruyere ciabatta toasts.

Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.

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