This is another one of my everyday “comfort soups”. I make a big batch of this soup and then eat it for lunches. This soup is a bit different in that I don’t make the stock and the soup separately, instead I make it all in one.
Being from New Zealand, lamb has always been one of my favorite meats. I know it’s not as commonly eaten here in America, but it’s a really tasty meat and is great in soups and stews. I frequently buy New Zealand lamb since it’s readily available in most supermarkets (a taste of home!), but I also buy local lamb, and that’s really good too.
Lamb and Vegetable Soup
1 pound (approx.) meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are also good)
Filtered water (1/2 gallon)
Light splash of vinegar (I use apple cider)
1 small piece kelp
1 large onion, diced
2 celery stalks, chopped
3 medium carrots, peeled and chopped
1-2 parsnips, peeled and chopped
1 turnip, peeled and chopped
1 large piece of pumpkin or squash, chopped
2-3 leaves swiss chard, rinsed and finely sliced
1 medium tomato, chopped (or 1 Tbsp. tomato paste)
2 cloves garlic, minced
Sea salt (about 1 teaspoon) and pepper to taste
1. Add meat bones, water, vinegar and kelp to a large pot. Simmer for about 2 hours.
2. Add all of the vegetables to the pot, along with the garlic, salt and pepper. Simmer until all vegetables are cooked and meat is falling off the bone (about another hour).
3. Remove the meat from the pot. Pull the meat off the bone and discard the bone (or save it for stock).
4. Using a potato masher, mash the vegetables in the pot until no large chunks are left.
5. Return the meat to the soup.
6. Taste and adjust seasonings as required.
Linking to: Sunday Night Soup Night!, Monday Mania @ Healthy Home Economist, Make Your Own Mondays, Real Food 101 @ Ruth’s Real Food, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Whole New Mom