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Hearty lamb & barley soup

This Lancashire hotpot in soup form is nourishing and filling, but low in fat

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 258
  • Carbohydrates 26
  • Saturated Fat 4
  • Sugar 12
  • Protein 17
  • Fat 11
  • Fibre 4
  • Salt 1.48

Nutrition per serving

  • Calories 258
  • Carbohydrates 26
  • Saturated Fat 4
  • Sugar 12
  • Protein 17
  • Fat 11
  • Fibre 4
  • Salt 1.48

Ingredients

  • 1 tsp olive oil
  • 200g lamb neck fillet, trimmed of fat and cut into small pieces
  • ½ large onion, finely chopped
  • 50g pearl barley
  • 600g mixed root vegetables (we used potato, parsnip and swede, cubed)
  • 2 tsp Worcestershire sauce
  • 1¾ pints 1 litre lamb or beef stock
  • 1 thyme sprig
  • 100g green beans (frozen are fine), finely chopped

Method

  1. Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.

  2. When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

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