Hearty lamb & barley soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 1 tsp olive oil
- 200g lambneck fillet, trimmed of fat and cut into small pieces
- ½ large onionfinely chopped
- 50g pearl barley
- 600g mixed root vegetable(we used potato, parsnip and swede, cubed)
- 2 tsp Worcestershire sauce
- 1 ¾ 1 litre lambor beef stock
- 1 thymesprig
- 100g green bean(frozen are fine), finely chopped
Nutrition: per serving
- kcal258
- fat11g
- saturates4g
- carbs26g
- sugars12g
- fibre4g
- protein17g
- salt1.48glow
Method
step 1
Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
step 2
When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.
