Lamb Shank Quinoa Soup
Lamb Shank Quinoa Soup
This dish is inspired by my nan and has all the flavours of the old-time lamb pearl barley soup she used to make. Loaded with classic soupy vegetables, this is warming, nourishing, super-satisfying and very budget-friendly!
Servings
4
Prep time
Cook time
Recipe
Gluten-Free
Ingredients
- 170g quinoa
- 2 large lamb shanks
- 2L water
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 carrots, diced
- 1 parsnip, diced
- 2 sticks celery, diced
- 2 large potatoes, peeled & diced
- ¼ tsp dried thyme
- 1 bay leaf
- Sea salt & freshly ground black pepper, to taste
- ½ bunch kale, leaves stripped off stems
- ½ bunch fresh parsley leaves, finely diced
Method
- Place the quinoa in a bowl and cover with water to soak. Set aside.
- Place the lamb shanks into a large pot with the 2L of water, cover and simmer gently for 1 hr.
- Remove any scum that forms on top and add the onion, garlic, carrots, parsnip, celery, potatoes, thyme and bay leaf. Cover and simmer for another 40 mins.
- Drain and rinse the soaked quinoa very well to remove the bitter saponins. Add to the pot and simmer for another 20 mins
- Generously season with salt and pepper and add the kale to wilt.
- Serve with fresh parsley.
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