Method<\/strong><\/p>\n

Melt marrow (or substitute fat) in a large saucepan over a medium-high heat and fry off onion, carrots, cauliflower rice and tomato paste until all ingredients are softish (it’s okay if the carrot is still a bit hard). Add lamb bone to pot, cover with water, and bring to the boil. Reduce to a simmer and add turmeric, garlic, salt, BBQ sauce and coconut cream. Simmer for 1 1\/2 hours and stir in green peas (or \u00a0green of choice).<\/p>\n

Remove bone and strip all remaining lamb meat and connective tissue off, chop and add back to pot along with extra diced lamb (as much or as little as you like, depends on your families level of carnivorism … that’s a word right?). Also be sure to scoop the extra marrow out of the lamb bone and add to the pot (or suck it out of the bone right there on the spot – you’re the chef you earned it)<\/p>\n

At this point, due to the fats from the simmering bone, the bone marrow and the coconut cream, there will be a ‘greasy’ layer on the top of the soup. No worries … scoop out the solid ingredients (meat and veggies) and chuck the liquid into a blender and blend on high until the fats have emulsified and dispersed themselves throughout the entire liquid. Add all ingredients back to the pot and either re-heat to serve immediately, or refridgerate for up to a week and heat up a bowl as required.<\/p>\n

Enjoy lovely ones, and here’s to thriving immunity all winter long, big hugs xxx<\/p>\n

Notes and Substitutions<\/strong><\/p>\n