Hearty lamb & barley soup

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Good Food

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Recipe by Good Food

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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.
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.

PER SERVING

258 kcalories, protein 17g, carbohydrate 26g, fat 11 g, saturated fat 4g, fibre 4g, sugar 12g, salt 1.48 g

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Ingredients

• 1 tsp olive oil
• 200g lamb neck fillet, trimmed of fat and cut into small pieces
• ½ large onion , finely chopped
• 50g pearl barley
• 600g mixed root vegetables (we used potato, parsnip and swede, cubed)
• 2 tsp Worcestershire sauce
• 1 litre lamb or beef stock
• 1 thyme sprig
• 100g green beans (frozen are fine), finely chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Low-fat, Dairy-free

Ingredients

• 1 tsp olive oil
• 200g lamb neck fillet, trimmed of fat and cut into small pieces
• ½ large onion , finely chopped
• 50g pearl barley
• 600g mixed root vegetables (we used potato, parsnip and swede, cubed)
• 2 tsp Worcestershire sauce
• 1 litre lamb or beef stock
• 1 thyme sprig
• 100g green beans (frozen are fine), finely chopped

PER SERVING

258 kcalories, protein 17g, carbohydrate 26g, fat 11 g, saturated fat 4g, fibre 4g, sugar 12g, salt 1.48 g

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