• 4servings
  • 25minutes
  • 258calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, C, D, E, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tsp olive oil

  2. 200g lamb neck fillet, trimmed of fat and cut into small pieces

  3. 1/2 large onion , finely chopped

  4. 50g pearl barley

  5. 600g mixed root vegetables (we used potato, parsnip and swede, cubed)

  6. 2 tsp Worcestershire sauce

  7. 1 3/4 pint s

  8. 1 litre lamb or beef stock

  9. 1 thyme sprig

  10. 100g green beans (frozen are fine), finely chopped

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.

  2. When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.


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