Feel the goodness in this delicious soup.
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.
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.
Pour in the stock and bring to the boil, then reduce the heat and simmer, covered, for 10 mins.
Add the tomato, spinach and lemon juice, and simmer for 5 minutes.
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.
Exclusive recipe by Lee Holmes from Supercharged Food.
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