Lamb and barley soup

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

spray oil

400g lean lamb leg steaks, cut in chunks

1 small onion, finely chopped

⅓ cup pearl barley

5 cups diced root vegetables: potatoes, parsnip and swede

1 tablespoon Worcestershire sauce

5 cups hot liquid salt-reduced lamb or vegetable stock made with 3 teaspoons salt-reduced stock powder and 5 cups water

1 teaspoon dried thyme

1 cup frozen peas

Instructions

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1 Heat a non-stick pan with oil and add lamb. Cook until evenly browned.

2 Add onion and barley with a little more oil spray and cook for a few more minutes. Add root vegetables and cook for 2 more minutes.

3 Add Worcestershire sauce, stock and thyme. Cover and simmer for 20 minutes.

4 When cooked use a blender or stick blender to purée half mixture or leave unprocessed for a chunkier soup. Stir back into the rest of the soup. Add peas and heat through.

Serving suggestion

Serve with crusty bread.

Variations

Make it gluten free: Use gluten-free Worcestershire sauce and stock. Use rice instead of barley.

HFG tip

This recipe freezes well.

Nutrition Info (per serve)

Calories 362 cal

Kilojoules 1520 kJ

Protein 27 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 12 g

Dietary fibre 8 g

Sodium 580 mg

Calcium 100 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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