I made this last night as we had roast lamb the previous night, recipe is a bit of a guess as I didn’t write it down. The best thing about soups though is they tend to change every time you make them depending on what’s in the fridge, so basically put whatever you like in it and enjoy.
For Stock: 1 good size lamb bone with a decent amount of meat left on it, 3 L water, salt and pepper, 2 carrots, 2-3 sticks celery and 1 Onion.
For Soup: Meat from the lamb
All the stock
3 cloves garlic
3 tablespoons of miso soup paste
1/2 teaspoon each of ground cumin, coriander and turmeric
1/4 teaspoon of chilli powder
2 fresh carrots roughly chopped
2 handfuls of chopped mushrooms
Any left over roast vegetables
2 potatoes chopped into cubes
1-2 cups pumpkin chopped into cubes
1/2 cabbage roughly chopped
Fresh herbs (whatever you have) roughly chopped
Method: To make the stock put the water, bone and meat, roughly chopped carrot, celery and onion into a big pot with salt and pepper. Bring to the boil then reduce heat to a simmer for 3 hours or until the meat is tender and a good stock has developed. Drain the stock through the sieve. I found there wasn’t a lot of fat so I didn’t skim it off, however if it’s a fatty piece of meat you may need to leave it to cool a bit and then remove the fat from the top. Finally pull all the meat of the bone, you should be able to do this with a spoon.
Put the garlic in the bottom of the soup pot and fry until it goes a little clear, next add everything else in apart from the cabbage and herbs. Bring to the boil and then reduce to a simmer. Cook for 30-60 minutes until vegetables are tender. 10 minutes before it’s ready add the cabbage. Turn heat off and stir in fresh herbs and serve.