LAMB SOUP AN ABUNDANCE OF B VITAMINS AND IRON

 EAT YOURSELF SLIM

 

This is a wonderful abundance of vitamin B and iron from the lamb, while the vegetables provide lots of fibre and minerals.  The zing from the cumin is not only for a Middle Eastern flavour but adds digestive benefits and anti-cancer properties.

 

Per portion:  363 kcal / 17g fats / 6.6g sats / 29.5g protein / 19g carbs / 2.6g fibre

 

 

INGREDIENTS

(serves 2-3)

 

200g lamb fillet diced

1 onion fine diced

1 clove garlic chopped

1 stick celery diced

1/2 turnip diced

1/4 swede diced

2 potatoes diced

1.5 ltr lamb stock

sea salt and black/white pepper

 

Where I am trying to keep fat to an all time low in my diet, the lamb here is a real treat and feels rather naughty, therefore I did not add any oil to my pan to soften the onions, this is optional.

 

In a non stick pan soften the onions, celery and garlic gently, add the lamb and brown off, add the stock and all the vegetables and gently simmer for 1-2hrs until the lamb is just holding itself together, if you want the soup to be a little thicker and more hearty, just gently crush some of the vegetables with a masher, season with some white pepper, freshly ground black pepper and sea salt.