Ingredients
- 1 tablespoon olive oil
- 300g diced lamb
- 1 small onion, chopped
- 1 carrot, peeled and finely chopped
- 1 stick celery, finely chopped
- 1/2 cup pearl barley
- 1 stalk thyme
- 4 cups (1 litre) Massel beef style liquid stock
- 2 tablespoons chopped flat-leaf parsley
Method
- Step 1Heat the oil in a large saucepan over high heat. Cook the lamb in batches until browned. Transfer lamb to a plate and set aside.
- Step 2Add a little extra oil to the pan if needed. Add the onion, carrot and celery. Cook for 5 minutes, stirring occasionally, then add the barley and thyme. Cook for a further minute then add the stock and 4 cups of water.
- Step 3Bring to a high simmer, reduce heat and return lamb to the pan. Cook for 45 minutes or until lamb and barley are tender, skimming the surface of the soup occasionally to remove scum.
- Step 4To serve, ladle soup among serving bowls and sprinkle with parsley.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1376 kj
Energy
15g
Fat Total
5g
Saturated Fat
5g
Fibre
20g
Protein
51mg
Cholesterol
958.32mg
Sodium
3g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Andrew Young
- Publication: Taste.com.au
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