Hearty lamb and barley soup
1
Points®
Total time: 1 hr 55 min • Prep: 35 min • Cook: 1 hr 20 min • Serves: 8 • Difficulty: Easy
Few dishes lend themselves better to batch cooking than soup – make a nourishing pot, then stash individual portions in the freezer ready to defrost for lunch or dinner.
Ingredients
Lamb leg steak, raw
450 g, (use 500g, fat trimmed), cut into 1cm thick strips
Turnip
3 medium, chopped
Carrot(s)
3 medium, chopped
Brown onion
2 medium, chopped
Leek
2 whole, thinly sliced
Fresh thyme
2 tbs, chopped
Dried bay leaf
2 whole
Fresh rosemary
1 tsp, (3 sprigs)
Chicken stock cube
2 individual, dissolved in 2L (8 cups) water
Pearl barley
½ cup(s), (100g)
Fresh flat-leaf parsley
½ cup(s), chopped, plus extra to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick pot with oil and heat over medium-high heat. Cook lamb in batches, turning occasionally, for about 5 minutes or until browned. Remove from pot, cover and set aside. Reduce heat and lightly spray pot again with oil. Add turnips, carrots, onions, leeks, thyme, bay leaves and rosemary. Cover and cook for 10 minutes, stirring occasionally.
2
Stir in stock and barley and bring to the boil. Reduce heat, cover and simmer for 50 minutes. Return lamb to the pot and simmer for a further 10 minutes.
3
Discard the bay leaves and rosemary. Stir in parsley and season with salt and pepper. Ladle soup into bowls. Serve sprinkled with extra parsley.
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