Meat and vegetable soup

Method6 steps

1. 1

   Step 1: Wash the onion (1), carrots (2), potatoes, zucchini (1), celery and mushrooms (1 cup) as appropriate, then drain and discard the washing water. Chop the onion and vegetables; keep the carrots, celery and zucchini together, and the potatoes and mushrooms separate for their later addition. Dice the lean lamb fillet (200 g) into about 1 cm pieces on a separate board; do not wash the raw meat.

   Uses 1 large onion, chopped · 2 carrots, chopped · 2–3 potatoes, chopped · 1 zucchini, chopped · 2 celery stalks, chopped · 1 cup mushrooms, chopped (a good handful) · Water as needed to wash the vegetables; drain and discard · 200 g lean lamb fillet, diced into about 1 cm pieces

   
2. 2

   Step 2: Sauté the prepared onion in a drizzle of mild olive oil until golden, watching and stirring. Add the prepared 200 g lamb pieces, ½ tsp paprika and ¼ tsp each turmeric, ground coriander (¼ tsp), black pepper (¼ tsp) and cumin (¼ tsp). Brown for a few minutes, stirring often; use the colour and texture rather than a fixed timer.

   Uses All chopped onion from step 1 · A drizzle of mild olive oil · All 200 g diced lamb from step 1 · ½ tsp paprika · ¼ tsp turmeric · ¼ tsp ground coriander · ¼ tsp black pepper · ¼ tsp cumin

   
3. 3

   Step 3: Add the prepared carrots, celery and zucchini to the browned lamb and onion. Sauté for another few minutes, adding another small drizzle of mild olive oil only if the pan needs it. Keep the prepared potatoes and mushrooms aside.

   Uses All browned lamb, onion and spices from step 2 · All chopped carrots, celery and zucchini from step 1 · Another drizzle of mild olive oil only if needed

4. 4

   Step 4: Add the 2 cups warm ready chicken broth and 1–2 cups boiling water to the lamb and early vegetables. Bring to the boil, then lower the heat and simmer for 10 minutes; start this timer once the soup is simmering.

   Simmer the soup · 10 minUses All lamb, onion, carrots, celery and zucchini from step 3 · 2 cups ready chicken broth, warm · 1–2 cups boiling water

5. 5

   Step 5: Add all the prepared potatoes and mushrooms to the simmered soup. Simmer for another 15 minutes, until the potatoes are tender and the small lamb pieces are cooked through. Add extra hot water only if needed to reach the desired soup consistency; continue gently if the potatoes or meat need longer.

   Check potatoes and lamb · 15 minUses All soup from step 4 · All chopped 2–3 potatoes and 1 cup mushrooms from step 1 · Extra hot water only if needed for soup consistency

6. 6

   Step 6: Taste the cooked soup and add salt as needed. Squeeze in the juice of ½ lemon just before turning off the heat, then serve the whole soup across the source’s four portions. Offer extra lemon wedges only if wanted.

   Uses All cooked soup from step 5 · Salt to taste · Juice of ½ lemon · Extra lemon wedges to serve, as needed