https://www.lifestylefood.com.au/recipes/27185/lamb-and-zucchini-soup

LifestyleFOOD.com.au

Feel the goodness in this delicious soup. 

Ingredients

  • 2 tbsp extra virgin olive oil

  • 1 onion, finely sliced

  • 2 tsp ground turmeric

  • 2 tsp ground ginger

  • 2 tsp ground cinnamon

  • 1 tbsp harissa

  • 2 cups leftover lamb from the roasted lamb with vegetable bake (and leftover vegetables if you have them!)

  • 2 medium zucchini, chopped

  • 6 cups chicken stock

  • 1 large tomato, diced

  • 2 cups baby English spinach

  • Juice of 1 lemon

  • 75g coriander, leaves picked, to serve

Method

  • 1.

    Heat half the oil in a large frying pan over medium to high heat and add the onion and cook, stirring frequently, for 5–6 minutes or until caramelised.

  • 2.

    Add the turmeric, ginger and cinnamon, and cook for a 1–2 minutes or until the spices are aromatic. Add the lamb and (extra veg) stir to coat in the spice mix. Add the harissa and zucchini and stir well.

  • 3.

    Pour in the stock and bring to the boil, then reduce the heat and simmer, covered, for 10 mins.

  • 4.

    Add the tomato, spinach and lemon juice, and simmer for 5 minutes.

  • 5.

    Remove from the heat, allow to cool slightly, then purée in batches in a food processor or blender. Grind over pepper, garnish with coriander, and serve.

Notes

Exclusive recipe by Lee Holmes from Supercharged Food

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