I was feeling a little under the weather and decided i needed some soup in my life. I wasn't in the mood for chicken so i made some tomato, lamb soup filled with veggies for some added vitamins and minerals. It is a very thin soup, but if you do not like it this thin, add a little less bone broth. Enjoy!
Ingredients
- 1Tbsp butter
- 1 sweet onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 can chopped tomatoes
- 2 gold potatoes, sliced
- 1.5 L bone broth
- 1Tbsp sea salt
- ½ tsp black pepper
- ½ tsp ground cumin
- 3 bay leaves
- 1 c previously cooked lamb
- 1 zucchini, julienned
- 1 med bell pepper, chopped
- 1 bunch parsley, minced
Directions
- 1ON medium high heat, melt the butter in a pressure cooker - if you do not have a pressure cooker, the cooking process will just take a little longer, but it will still be just as delicious. Add onions, carrots and celery one at a time giving about a minute of cooking time between additions.
- 2ADD the can of tomatoes to the pot and cook for 3 minutes.
- 3ADD potatoes and bone broth. Season with spices and check for taste. Close the lid and bring to a boil on high heat.
- 4ADD cooked lamb.
- 5TAKE off heat and add remaining ingredients (zucchini, bell peppers and parsley). Close the lid and allow to sit for 10-15 minutes for flavours to incorporate.
- 6SERVE with yummy toasted bread
