LAMB AND VEGETABLE SOUP

NEED A WINTER WARM UP?

Try this hearty lamb and vegetable soup. This recipe is a large amount enough to feed hungry family or busy couple for a few days. You can easily make a smaller amount by simply halving all of the ingredients. 

BASE STOCK

• 2 litres Vegetable Stock

• ½ Litre Water

• 3 sticks fresh rosemary

• 1 cup pearl barley

MEAT

• 1kg diced lamb (organic if possible)

VEGETABLES

• 2 large sweet potatoes

• 2 large carrots

• 1 broccoli head

• 1 brown onion

• 2 cloves fresh garlic

• 1 bunch fresh organic kale

METHOD

Place all base stock ingredients into a large soup pot, on high heat and bring to the boil. Once stock has boiled, add the meat and reduce heat to a simmer for 30 minutes. While this is happening you can chop all vegetables to your liking. I like to keep the potatoes, carrots and onions in large pieces, and the garlic and kale finely chopped.

Place all vegetables in the pot, keep on low heat and simmer for another 90 minutes, giving everything a good stir every 30 minutes. After 2 hours of total cooking time simply turn off the heat and let it all cool.

ABOUT MARK MOON

Mark Moon is a holistic fitness and wellbeing coach with over 20 years experience educating people on the importance of a balanced and sustainable approach to their health and lifestyle. His philosophy is to teach people to think long term and big picture about how they want their life to look, and uses modalities such as strength training, yoga and life coaching to help them create it.

As a dynamic and down-to-earth trainer, Mark believes there are three key areas to sustainable fitness: MINDSET – NUTRITION – MOVEMENT – and when optimized, there’s no limit to the personal, professional and wider life goals you can achieve.

You can join Mark’s online fitness and yoga classes, or find him teaching in numerous Sydney-based health clubs including Body Mind Life, The Space Yoga Studio, Flow Athletic, Crunch Fitness and Fitness First.