Lamb and Vegetable Broth

This is a good soup for Sunday evening by the fire, somehow after this soup the prospect of another week doesn’t seem so bad!

Serves 6

Ingredients

675g neck of lamb on the bone, chopped into big pieces
1 large onion, finely chopped
2 bay leaves
1.4 litres water
2-3 carrots, diced
½ turnip, diced (optional)
¼ small white cabbage, shredded
2-3 leeks, shredded
1 tablesp. tomato puree
Chopped parsley
Salt and freshly ground black pepper

To Cook

Method

Trim any excess fat from the meat.
Place the lamb, onion and bay leaves in a roomy saucepan.
Add the water and bring slowly to the boil.
Skim and then simmer gently for approximately 1½-2 hours.
Lift the meat onto a board.
Remove the meat from the bones and cut into small pieces.
Discard the bones and return the meat to the broth.
Add the vegetables, tomato puree, parsley and season well.
Simmer for a further 30 minutes.

Serving Suggestions

Serve with wholemeal bread.

Note: This soup is even better made a day or two in advance.