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Hearty Lamb and Barley soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 500 g diced lamb steak
  • 1 lamb stock pot
  • 200 g butternut squash, peeled, cut into 2 cm pieces
  • 200 g parsnip, peeled and cut into 2 cm pieces
  • 400 g canned chopped tomatoes
  • 2 sprigs of washed thyme
  • 100 g barley
  • 100 g ready-to-eat green lentils

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

548kcal

Energy (kJ)

2292kJ

Protein (g)

29.0g

Carbohydrate incl. fibre (g)

42.0g

Carbohydrate excl. fibre (g)

31.6g

Sugar (g)

6.5g

Fibre (g)

10.4g

Fat (g)

29.9g

Saturated fat (g)

12.9g

Unsaturated fat (g)

14.5g

Monounsaturated fat (g)

11.8g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

90mg

Sodium (mg)

657mg

Salt (g)

1.64g

Vitamin A (IU)

4905IU

Vitamin C (mg)

31.0mg

Calcium (mg)

103mg

Iron (mg)

5.60mg

Potassium (mg)

1005mg

Total

2190kcal

9168kJ

116.0g

168.0g

126.2g

25.9g

41.7g

119.6g

51.6g

58.0g

47.4g

10.6g

0.0g

360mg

2626mg

6.57g

19621IU

124.0mg

413mg

22.41mg

4019mg


  • 1 Heat 1 tablespoon oil in a large saucepan, then fry the lamb for a few minutes until browned.
  • 2 Add all the vegetables and gently fry for 1 minute, add the chopped tomatoes and heat it through.
  • 3 Deglaze the pan with 1l water and bring to a boil.
  • 4 Add the thyme and Knorr Lamb stock pots and stir until the stock pots are dissolved.
  • 5 Turn down the heat to a low and let it simmer for about 1 hour or until the lamb is almost soft.
  • 6 Add the barley and let it cook for another 10-15 minutes until the barley is cooked. Add the lentils.
  • 7 Garnish with some parsley if liked and serve hot.