- 0:05 Prep
- 2:10 Cook
- 4 Servings
- Capable cooks
The delicate flavour of this lamb broth is full of hearty vegetable goodness.
Ingredients
- 4 lamb shanks
- 2 large sprigs fresh thyme
- 2 carrots, peeled, halved lengthways, sliced
- 2 swedes, peeled, chopped
- 2 celery sticks, sliced crossways
- 1 leek, trimmed, cut into 2cm lengths
- 1/3 cup (80g) pearl barley
- Salt & freshly ground pepper
- Roughly chopped fresh continental parsley, to serve
- South Cape poppy & cracked pepper cheese twists, to serve
Method
- Step 1Place the lamb shanks and thyme in a large saucepan. Cover with 6 cups (1.5 litres) of water. Bring to the boil and reduce the heat to low. Cover and simmer over a very low heat for 1 hour, skimming occasionally with a spoon to remove any scum.
- Step 2Add carrots, swedes, celery, leek and barley to the saucepan. Cover and simmer for 1 hour. Add a little more water if needed.
- Step 3Remove the lamb. Set aside for 10 minutes to cool slightly. Remove the meat from the bones. Stir the meat through the soup and season with salt and pepper. Divide between serving bowls. Top with the parsley and serve with cheese twists.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1432 kj
Energy
10g
Fat Total
4g
Saturated Fat
10g
Fibre
32g
Protein
94mg
Cholesterol
160.67mg
Sodium
10g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
Notes
South Cape cheese twists: Layers of pastry and cheese make up these crisp twisty treats. They are delicious as a snack on their own but are ideal served with soups, dips and salsas or as part of an antipasto platter. Try them in a salad instead of croutons. Simply break them into pieces and toss through salad combinations. South Cape cheese twists are sold in three varieties: poppy and cracked pepper, parmesan and garlic, and classic cheddar.
- Author: Gemma Purcell
- Image credit: Louise Lister
- Publication: Fresh Living
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