Lamb broth soup
Serves 46
Preparation 30 minutes Cooking 3 hours
Skill easy dairy free
Stock
1kg2kg bones (from roast meats) 1 onion, peeled and cut in half 2 carrots, cut in half
leek, cut in half
2 sticks celery, roughly chopped 2 cloves garlic
1 star anise (optional)
2 bay leaves
6 black peppercorns
4 sprigs fresh thyme or rosemary handful parsley stalks
1 Tbsp apple cider vinegar (optional) cold water
Soup
3 litres stock
1 onion, diced
leek, diced
3 carrots, peeled and diced
2 sticks celery, diced
2 medium potatoes, peeled and diced
cup lentils or barley
200g greens, silverbeet, kale, roughly sliced handful fresh parsley, roughly chopped salt and cracked pepper
Method
Begin by making the stock. This procedure takes a good couple of hours as the idea is to extract flavour and nutrients from the bones
Place all the ingredients for the stock in a large, deepsided pot, cover generously (4 litres) with cold water. Bring to the boil, removing any scum from the surface. Reduce the temperature to a gentle simmer and cook for 2 hours.
Drain the stock through a sieve, making sure to keep the liquid and discard the vegetables. If you have any meat stuck to the bones, pick it off and add it to the soup later.
Pour the stock back into a large clean pot.
Add the diced vegetables and cook for 30 minutes.
Add the lentils and cook for a further 15 minutes.
Add the potatoes and season with salt and pepper. Continue cooking over a moderate heat until tender.
Add the greens and cook for a further 10 minutes.
Taste and adjust seasoning, if necessary. Enjoy.
Note: This soup will last for three days in your fridge and can be frozen for up to a month.