- 750g lamb neck chops, trimmed
- 3 cups Massel chicken style liquid stock
- 3/4 cup pearl barley, rinsed
- 400g can diced tomatoes
- 2 sprigs fresh thyme
- 1 medium leek, trimmed, thinly sliced
- 2 small carrots, cut into 1cm pieces
- 2 celery stalks, cut into 1cm pieces
- 2 medium desiree potatoes, peeled, cut into 1cm pieces
- 3/4 cup chopped fresh flat-leaf parsley leaves, plus extra to serve
- Step 1Place lamb, stock, barley, tomatoes, thyme and 5 cups water in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour, skimming any fat from surface if necessary.
- Step 2Add leek, carrot, celery and potato. Simmer, covered, for 25 to 30 minutes or until vegetables are tender. Remove from heat.
- Step 3Using tongs or a slotted spoon, remove lamb and set aside for 10 minutes or until cool enough to handle. Remove and discard bones. Roughly shred lamb.
- Step 4Return lamb to soup. Season with salt and pepper. Simmer for 5 minutes or until heated through (see note). Stir in parsley. Serve topped with extra parsley.
- High fibre
- Low fat
- Lower gi
This soup can be made ahead and frozen in an airtight container for up to 3 months. Thaw in the fridge overnight.
- Author: Cathie Lonnie
- Image credit: Craig Wall
- Publication: Super Food Ideas