Curried Lamb And Vegetable Soup

Soup diet day 6 - This will be my last posting of soup recipes for a while or else I will have to change the blog to "3 hungry tummies' soup kitchen". However, there are still a few delicious Asian soups that I'd like to share in the very near future so keep an eye out for that. I made this recipe up about 2 years ago and it has since been a stayer at the tummies' kitchen; it is a soup, stew and curry all in one, you can decide what you want to call it but my friend once described it as a 'curried stew like soup'.

Use whatever vegetables you fancy and use a variety of lentils and it will still be very tasty! The soup diet has been a success and we will certainly do it again soon.
P.S the result - I loss 2 kg! :)

serves 8

you'll need;

500 to 750g of diced lamb, marinated with madras curry powder for at least an hour

1 onion, diced finely

2 stalks of celery, diced finely

2 carrots, diced finely

olive oil

2 bay leaves

3 tbs of madras curry powder or any meat curry powder

3 l of chicken stock

500g of soup mix (it contains barley, both green and yellow split peas and red lentil) soaked for an hour and drained.

salt and pepper to taste

you'll also need;

1 head of broccoli, cut into small pieces

3 stalks of celery, cut into pieces

3 carrots, cut into chunks

2 potatoes, cut into chunks

2 tomatoes, cut into chunks

350g of green beans, topped and tailed and halved

handful of baby spinach

salt and pepper to taste

chopped parsley

chopped chilies

200 ml of coconut milk

Saute the finely diced vegetables with some olive oil til sof then add in the marinated lamb and cook til lamb pieces are no longer pink.

Add stock and bay leaves and simmer for 1 hour then add in the soaked soup mix and cook for a further 30 to 45 minutes.

Gradually add in the vegetables, I like to add the beans and broccoli a few minutes before serving in order to control the crispness and to retain the bright green colour. Add the coconut milk just before serving.

Place some baby spinach in a bowl, ladle some soup over and garnish with chopped parsley, chilies and a drizzle of coconut milk. Enjoy!