FoodFreedom
with GAPS
Servings
6 to 8
GAPS Stage
GAPS Intro
Cook Time
45 minutes
Difficulty
Easy
Lamb and Vegetable Soup
This hearty soup is a staple in my freezer. It is base is a nourishing meat stock which will heal and seal the gut. It is filled with veggies which offer a great source of fibre, you can change up depending on your taste. Great for easy dinner or lunches and something that the whole family will love.
Tags
Gluten FreeGrain FreeDairy FreeEgg FreeNut FreeGAPS Intro
Ingredients
1L homemade lamb stock
lamb shanks from stock, meat removed & chopped
2 tablespoons ghee
1/2 red onion thinly sliced
1/2 leek thinly sliced
8 cups mixed vegetables cubes (eg pumpkin, cauliflower, broccoli, red capsicum, zucchini)
2 tablespoons finely chopped herbs (rosemary, sage & thyme)
salt and pepper to taste
Cooking Instructions
1
Heat ghee in a heavy based saucepan or dutch oven
2
Add onion and leek and saute until tender
3
Add remaining vegetables and around 1L of lamb stock, salt & pepper
4
Bring to boil
5
Reduce heat and cook for 1/2 hour or until veggies are soft. Add fresh herbs and extra seasoning if required
6
Give a few quick pulses with a stick blender to create a thicker soup
7
Add lamb pieces into soup and cover to warm through
