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 - Macknade Fine Foods
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Lamb, Mint & Root Veg Soup

This hearty soup is a real winter warmer and reminds us of our favourite Sunday roast!

45 minutes to prepare
Serves 6
Print Recipe


  • 3 large potatoes
  • 1 onion
  • 1 leek
  • 4 carrots
  • 2 parnips
  • 1 small white cabbage (or half a large one)
  • 2 garlic gloves
  • 2 tins chopped tomatoes
  • 225g diced lamb
  • 500g pearl barley
  • 2 pints lamb stock
  • 1tsp salt
  • 1tsp pepper


  1. Dice the onion, leeks, potatoes & garlic and fry on a medium heat until they begin to soften.
  2. Add the lamb and fry for another five minutes, until it begins to brown.
  3. Add the lamb stock & bring to the boil.
  4. Dice the carrots & parnips and shred the cabbage.
  5. Add to the pan, along with the tinned tomatoes, pearl barley, salt & pepper.
  6. Allow 30 minutes for the soup to reduce and the vegetables to soften before taking it off the hob.
  7. Whisk or blend the soup to break it down & bind it together (not too much though - you want it to be fairly chunky!). Serve immediately.
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