Nourishing Winter Lamb Soup

Simply hearty and nourishing lamb soup with root vegetables this winter! Carrots, potatoes and parsnips are full of immune boosting nutrients.

Serves: 2

Ingredients

500 grams sliced Australian leg of lamb with bones (ask the butcher to do this for you), trimmed fat and cut into ½-inch thick (medium diced, approx.)
2 tablespoons of extra virgin olive oil
2 pieces fresh bay leaves
3 cloves garlic, chopped
1 piece onion, chopped
2 pieces celery stalk, trimmed and chopped
1 piece large carrot, peeled and cut into ½-inch thick (medium diced)
1 piece medium parsnip, peeled and cut into ½-inch thick (medium diced)
2 pieces medium potatoes, peeled and cut into ½-inch thick for (medium diced)
1 liter Campbell's Beef Stock (salt reduced)
2 cups water
1 teaspoon beef bouillon
salt and pepper to taste

To Serve: crusty bread

Method

Heat the oil in a large sauce pan.
Saute the garlic, onion and celery.
Add the lamb meat, bones and fresh bay leaf and cook for at least 4 minutes or until light browned.
Stir in carrot, parsnip and potatoes for 5 minutes.
Add the beef stock and water. Let it boil, then reduce heat to medium, cover and simmer for 45 to 60 minutes or until meat is tender.
Remove the impurities and fat by skimming the surface with a metal spoon on the surface of the soup occasionally.
Season with bouillon, salt and pepper.
Remove the bone and the bay leaves after cooking.
Serve hot with crusty bread!