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Thrifty Lamb Soup

If you haven’t figured out yet from this post and this post, I really hate seeing a quality lamb leg go to waste after a roast. It’s virtually impossible to strip all the meat away, and seeing flesh go in the bin is such a sad sight. Thankfully, this is a sight we needn’t see  – enter Thrifty Lamb Soup, which, as the name suggests, allows us to be thrifty, ensuring that no part of that beautiful animal goes to waste (plus you get a delicious and dirt-cheap meal out of the whole experience – plus you kitchen will smell divine). Winning all round!

Thrifty Lamb Soup

  • Leftover leg from lamb roast – feel free to leave a little extra meat on the bone
  • 1 brown onion, peeled and diced
  • 2 teaspoons minced ginger
  • 2 teaspoons organic (if possible) garlic powder – you can use fresh cloves, I just love the concentrated flavour the powder brings to this dish
  • 2 teaspoons ground turmeric 
  • Black Pepper to taste
  • A generous pinch of quality salt, such as Seaweed Salt
  • 2 teaspoons coconut oil
  • A generous knob of organic butter (or use extra coconut oil for dairy-free)
  • 2 large carrots or 3 smaller carrots, peeled and sliced into small rounds
  • 1/2 cup cauliflower florets, chopped
  • 1/2 cup broccoli florets, chopped
  • 2 cups leafy greens of choice; kale, baby spinach, silverbeet etc.
  • 1 cup coconut cream (either homemade or tinned is fine, just make sure its 100% pure coconut cream, no added thickeners etc.)

Method

Heat oil and butter in a large saucepan over a medium-high heat. Add onion, ginger, turmeric, garlic powder, salt and pepper and sauté  until golden brown. Add carrots, broccoli, cauliflower and stir to coat. Add lamb leg and fill pot up with filtered water to cover the veggies and bone. Bring to the boil.

Once bubbling, turn down to a gentle simmer and cook soup for 3-4 hours.

Once cooked, turn off the heat. Remove bone and allow to cool enough so that you can handle it. Strip all meat off the bone and scrape marrow out of the inside of the bone if possible. Dice meat up and add to pot. Discard the now naked bone.

Stir in coconut cream and greens of choice and stir to combine so that the entire liquid turns a pale yellow creamy colour and the greens slightly wilt.

Serves 4 as a main and lasts in the fridge for up to 5 days (or you can freeze it and thaw before reheating in a saucepan on the stovetop).