Hearty Vegetable and lamb soup

(This makes a huge pot so you will have plenty to freeze for other meals)


1 large brown onion diced

2 tablespoons cold pressed olive oil

4 carrots chopped

1 large sweet potato diced

600 grams Japanese pumpkin (also called Kent) diced

4 to 8 lamb chops with bone

Large handful green beans chopped

6 tightly packed of cups of silver beet chopped

1 head of broccoli chopped into florets

700 gram jar of organic tomato passatta

1 stick rosemary

Good quality ayurvedic salt (found at health food shop) to taste

1.5 to 2 litres filtered water


Heat the olive oil in a large pot, sauté the onion until it becomes clear. Add the water, passata, sweet potato, pumpkin, carrots, salt, lamb chops and rosemary, making sure there is enough water to cover the vegetables by about 10 cm. Place the lid on the pot and bring to the boil, then open the lid a little so that it is on a slant allowing some steam to escape turn the heat down and gentle simmer for 1.5 hours. Then add the broccoli, beans and silver beet to simmer for another 30 minutes. You may need to top water up through the cooking process.

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