Feel the goodness in this delicious soup. 


  • 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


  • 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.


Exclusive recipe by Lee Holmes from Supercharged Food

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings