Gut-friendly recipe for 4 people, takes only 25 mins; recipe has olive oil, lamb, onion, pearl barley, vegetable, worcestershire sauce, lamb, thyme and green bean.
Hearty lamb & barley soup
Course: Gut-friendly
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 1 tsp olive oil
- Onion: 1/2 large onion, finely chopped
- Green Bean: 100g green bean (frozen are fine), finely chopped
- Vegetable: 600g mixed root vegetable (we used potato, parsnip and swede, cubed)
- Thyme: 1 thyme sprig
- Lamb: 200g lamb neck fillet, trimmed of fat and cut into small pieces
- Worcestershire Sauce: 2 tsp Worcestershire sauce
- Pearl Barley: 50g pearl barley
Directions
- Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
- When everything is cooked, spoon about a quarter of the soup into a separate pan. Puree with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.
