Lamb and barley soup

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The Ingredients:

  • 100 g lamb, cut into pieces and partially frozen
  • 1 Organic Red Onion, cut into quarters
  • 140 g Organic Leek (approx. 1 leek), white part only and cut into pieces
  • 1 Organic Carrot, cut into pieces
  • 4 – 5 sprigs fresh Organic Flat Parsley, leaves only, plus extra for garnishing
  • 80 g Organic Pearl Barley
  • 100 g lamb bones
  • 600 g water
  • 1 tbsp Meat stock paste (see Tips)
  • ¼ tsp Simply Natural French Sea Salt, plus extra to taste
  • ¼ tsp ground Organic Black Pepper, plus extra to taste

Methods

  1. Place lamb into mixing bowl and mince 5 sec/speed 7. Transfer into a bowl and set aside.
  2. Place onion, leek, carrot and parsley into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  3. Add all remaining ingredients, including reserved lamb mince, and cook 40 min/100°C/ /speed 1.
  4. Remove lamb bones and add salt and pepper to taste. Serve soup hot garnished with extra parsley leaves.
  1. Mince the lamb. Transfer into a bowl and set aside.
  2. Chop onion, leek, carrot and parsley. 
  3. Add all ingredients, including reserved lamb mince and cook for 40 minutes. 
  4. Remove lamb bones and add salt and pepper to taste. Serve soup hot garnished with extra parsley leaves.

THE INGREDIENTS

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