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

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 362cal

Kilojoules 1520kJ

Protein 27g

Total fat 10g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 12g

Dietary fibre 8g

Sodium 580mg

Calcium 100mg

Iron 4.5mg

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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