Hearty lamb & barley soup
This Lancashire hotpot in soup form is nourishing and filling, but low in fat
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Low-fat, Dairy-free
- 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.
- 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 17.0g, carbohydrate 26.0g, fat 11.0 g, saturated fat 4.0g, fibre 4.0g, sugar 12.0g, salt 1.48 g
Recipe from Good Food magazine, February 2009.
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http://www.bbcgoodfood.com/recipes/9065/
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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
- 1¾ pint s 1 litre lamb or beef stock
- 1 thyme sprig
- 100g green beans (frozen are fine), finely chopped
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This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour
4
ratings
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
- 1¾ pint s 1 litre lamb or beef stock
- 1 thyme sprig
- 100g green beans (frozen are fine), finely chopped
PER SERVING
258 kcalories, protein 17.0g, carbohydrate 26.0g, fat 11.0 g, saturated fat 4.0g, fibre 4.0g, sugar 12.0g, salt 1.48 g
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15 February 2012
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