As the weather has turned cold this soup is a delicious way to warm up, from the inside out.
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- Lamb neck chops - source from butcher, ensure to remove vein.
- 1 onion
- Olive oil
- Winter vegetables (carrot, potato, parsnip, celery and swede, cubed)
- 2.5 litres Vegetable stock
- 3/4 cup pearl barley
- Salt and pepper
- Optional - Vegeta Gourmet - 2 teaspoons)
- 2 teaspoons dried mixed herbs
Heat the oil in a large saucepan. Season the lamb and onion, fry until browned.
Add grated winter vegetables.
Add vegetable stock and salt and pepper to taste (optional - Vegeta Gourmet stock)
Add in pearl barley and dried mixed herbs. Allow to simmer for 2 hours until meat is falling from the bone
This makes a generous pot of soup and can be divided into portions and put in the freezer.
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