1 hr 55 min
1 hr 20 min
This is a soup to warm you on the coldest of days and is substantial enough for a meal. Serve with crusty bread.
3 portion(s), large, chopped
3 medium, finely chopped
2 medium, thinly sliced
2 large, finely chopped
Lamb Leg Steak, Lean, Boneless, raw
500 g, sliced into strips
Calorie controlled cooking spray
2 tablespoon(s), chopped
Bay leaf, dry
Chicken stock cube(s)
2 cube(s), 2 litres stock
Pearl barley, dry
4 tablespoon(s), chopped
- Mist a large nonstick pan with cooking spray and brown the lamb, in batches, over a high heat for 5-6 minutes. Remove from the pan.
- Mist the pan again and add the prepped veg, thyme, bay leaves and rosemary. Cook, covered, for 10 minutes. Add the stock and pearl barley. Bring to the boil, then reduce the heat, cover and simmer for 50 minutes. Return the lamb to the pot and cook for 10 minutes. Season, discard the bay leaf and rosemary, and stir in 6 tablespoons chopped fresh flat-leaf parsley.
- Divide the soup between bowls and serve garnished with extra chopped fresh flat-leaf parsley.
To freeze, let the rest of the soup cool completely, then freeze in containers or pouches for up to 3 months. Defrost then reheat over a low heat on the hob until piping hot.