Lamb & Winter Vegetable Soup

mycookinghut December 14, 2007
soup

It’s freezing cold out there with patchy frost! The temperature dropped to -4 Celcius! I now realise winter isn’t interesting at all, unless it snows which makes me excited (just for a while). Don’t know why but I guess it’s nice. (Kristin, I’m sure you agree with me! Let’s build snowman this year in front of ermmmm.. not anywhere near the dump! *LOL*) I believe staying indoor is the best option.

As there were some carrots, turnips and some potatoes, I thought a warm bowl of goodness would be a good idea. So, I decided to make Lamb & Winter Vegetable Soup last night. I like this sort of cooking where I cut all the vegetables into chuncks or cubes and let Le Creuset cocotte does its wonders of slow cooking.

As you may remember, I cooked Ratatouille using myLe Creuset. It’s really a life-time kitchen item that is worth investing in. For lamb and winter vegetables soup, you can substitute any root vegetables you fancy. Don’t know about your but I particular like turnips because of their unique taste. The only chore of cooking lamb and winter vegetables soup is to chop all the ingredients. Then, you can just sit and watch your telly while waiting for your lamb and winter vegetable soup to be cooked and served.

Lamb & Vegetable Soup

Yield:

Ingredients:

2 tbsp sunflower oil
1 onion, peeled and chopped
250g shoulder of lamb, cut into big chunks
1 tsp ground cumin
1 tsp ground coriander
2 tsp ground turmeric
2 potatoes, peeled and diced
2 turnips, peeled and diced
5 carrots, peeled and diced
400ml chicken stock
dash of salt & pepper

Method:

1. Heat up the sunflower oil in a big saucepan and add the onions, cook for 3-4 minutes until softened. Then, add the lamb and cook for 7-8 minutes until start to turn brown.

2. Add the ground cumin, coriander, turmeric and season with salt and pepper. Give it a good stir and cook for about 2 minutes.

3. Then, add the potatoes, turnips, carrots and cook for 7-8 minutes. Add the chicken stock and bring to the boil for a few seconds.

4. Turn to low heat and cook for at least 45 minutes to 1 hour or until the vegetables are soft and the meat is tender. Serve with crusty baguette or bread of your choice.