Curried Lamb Soup with Spinach

Thursday 13th September 2018

Recipe for September Blog

Taken from Healthy Food in a Flash for Super Agers


Curried Lamb Soup with Spinach

 Serves: 4

As this soup is super delicious, I suggest making enough for 4 people.  The remaining portions can be stored in the fridge, once cooled, for up to 4 days.  Re-heat until boiling and simmer for 4 minutes before serving.  Filling and sustaining this soup is really a meal in itself, when served with some naan bread.

3 Tablespoons rapeseed oil

1 large red onion, chopped

2 carrots, diced

3 Tablespoons Tikka curry paste, I like Patak’s

2 Teaspoons very lazy chopped garlic

½ Teaspoon very lazy chopped chillies

2.5cm piece fresh ginger, peeled and grated

350g lamb leg steaks, trimmed and diced.

1 rounded Tablespoon plain flour

Salt and pepper

1x 400g can chopped tomatoes

2 Tablespoons tomato puree

1.2 Litre lamb stock

1x400g can cannellini beans

1 head broccoli, florets only

To Serve: Naan bread or slices wholemeal French bread

  • Heat 1 Tablespoon oil in a large saucepan.  Add onion and carrot. Stir fry for about 5 minutes, over medium heat, until onion is soft and translucent.
  •  Stir in the curry paste with the garlic, chillies and ginger.  Stir fry for a further minute.
  • Add the tomatoes and tomato puree to the pan.  Stir well. 
  • In a large, shallow frying pan, heat remaining oil.  Toss the lamb in the seasoned flour.
  • Add the lamb to the hot oil and stir fry until golden on all sides.  Lift from pan, using a draining spoon and drain on absorbent kitchen paper.
  • Add lamb to the soup.  Gradually stir in the stock. 
  • Bring to the boil, then simmer covered with a lid, for 35 minutes.  Add the broccoli spears.  Simmer for 5 minutes.
  • Serve the soup with the warmed bread.