Spiced lamb soup
*great protein packed soup
Serves 4
750gm diced lamb (leave fat on)
1 onion thinly sliced
1 red capsicum, finely chopped
1 tbls Moroccan seasoning
1 garlic clove, finely chopped
400g can chickpeas, drained
750g diced pumpkin
400gm can tinned tomatoes (or homemade cooked tomatoes better)
1 ltr bone broth
2 tbls olive oil
coriander leaves to serve
Method
Heat half the oil in a large saucepan over high heat, cook lamb for a few minutes then transfer to plate.
Heat remaining oil in the pan over a medium heat. Cook the onion and capsicum, stirring until they soften. Stir in the Moroccan seasoning and garlic, cook for a few minutes.
Return lamb to pan (or place all in slow cooker), add broth, tomatoes and bring to boil. Reduce heat to low, cover and simmer for an hour.
Add the pumpkin and chickpeas and cook for a further 25 mins.
Serve into bowls and garnish with coriander leaves if you like
*this soup can have many variations such as:- add carrots and celery, replace chick peas with broad beans, add some soup mix or split peas. Basically keep the spice with the Moroccan seasoning, but add in your favorite vegetables and a preferred legume for added protein value.
*great serve of protein in this soup which makes it very filling.
*can freeze the soup for three months
*lasts in the fridge for 5 days
