Hearty lamb & barley soup

Hearty lamb & barley soup

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(35 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4

This Lancashire hotpot in soup form is nourishing and filling, but low in fat

Nutrition and extra info

  • Freezable
  • Dairy-free

Nutrition: per serving

  • kcal258
  • fat11g
  • saturates4g
  • carbs26g
  • sugars12g
  • fibre4g
  • protein17g
  • salt1.48g
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Ingredients

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g lamb neck fillet, trimmed of fat and cut into small pieces
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • ½ large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g pearl barley
  • 600g mixed root vegetable (we used potato, parsnip and swede, cubed)
  • 2 tsp Worcestershire sauce
  • 1¾ pints 1 litre lamb or beef stock
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 thyme sprig

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 100g green bean (frozen are fine), finely chopped

Method

  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.

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Comments, questions and tips

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skeckling
27th Jan, 2009
5.05
perfect for the winter months, with a stew-like consistency.
edwinaz
21st Jan, 2009
I can't get parsnips here in Germany so I used celeriac, leeks, onions, carrots, swede and potatoes. The soup was delicious and I will definately make it again, was more of a stew than a soup tho'.

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