Hearty lamb & barley soup
Hearty lamb & barley soup could be just the dairy free recipe you've been looking for. This recipe makes 4 servings with 350 calories, 16g of protein, and 14g of fat each. For $2.13 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 213 people have made this recipe and would make it again. Head to the store and pick up thyme, pearl barley, lamb, and a few other things to make it today. It works well as an affordable soup. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes about 35 minutes. Overall, this recipe earns an excellent spoonacular score of 97%. Hearty Chicken Barley Soup, Hearty Bean and Barley Soup, and Hearty Vegetable Barley Soup are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1¾ pints 1 liter lamb or beef stock
600g mixed root vegetables (we used potato, parsnip and swede, cubed)
100g green beans (frozen are fine), finely chopped
200g lamb neck fillet, trimmed of fat and cut into small pieces
1 tsp olive oil
½ large onion, finely chopped
50g pearl barley
1 thyme sprig
2 tsp Worcestershire sauce
Equipment:
sauce pan
blender
frying pan
ladle
Cooking instruction summary:
Heat the oil in a large saucepan. Season thelamb, then fry for a few mins until browned.Add the onion and barley, then gently fry for1 min. Add the veg, cook for 2 more mins,then add the Worcestershire sauce, stockand thyme. Cover, then simmer for 20 mins.When everything is cooked, spoon abouta quarter of the soup into a separate pan.Purée with a stick blender (or put into anormal blender and whizz), then stir it backinto the rest of the soup. Add the green beans,simmer for 3 mins, then ladle the soup intobowls and serve with granary bread.
Step by step:
1. Heat the oil in a large saucepan. Season thelamb, then fry for a few mins until browned.
2. Add the onion and barley, then gently fry for1 min.
3. Add the veg, cook for 2 more mins,then add the Worcestershire sauce, stockand thyme. Cover, then simmer for 20 mins.When everything is cooked, spoon abouta quarter of the soup into a separate pan.Purée with a stick blender (or put into anormal blender and whizz), then stir it backinto the rest of the soup.
4. Add the green beans,simmer for 3 mins, then ladle the soup intobowls and serve with granary bread.
Nutrition Information:
