lamb soup

Brothy Leek, Lamb and Cabbage Soup- a delicious, soul-warming soup that can be made in a Pressure Cooker. Add white beans or leave them out for a low-carb, keto option. Serve with Savory Cheddar Scones!

Brothy Leek, Lamb and Cabbage Soup ( Instapot)

olive oil

leeks, sliced into rings, rinsed, drained.

carrot, diced

celery, diced

garlic cloves, rough chopped

green cabbage, halved, cored,

lamb

chicken broth

salt

pepper

Apple Cider vinegar

thyme

caraway seeds (optional)

cayenne (optional)

bay leaves

———

white beans, drained (see notes for dry)

parsley

grated pecorino

Cut leeks into rings, place in a bowl and soak in water, separating the rings. Rinse out any dirt and drain. Heat oil in the Pressure Cooker, add the rinsed leeks, carrots, celery and garlic. Saute until leeks start to tenderize, about 5 minutes.

Add the cabbage, lamb, broth, salt, pepper, apple cider vinegar, thyme, caraway, cayenne and bay leaves. If adding dry white beans add them now (1/2 cup). Give a stir.

Set Pressure Cooker to High pressure for 40 minutes. Manually or natually release.

Add canned white beans if using and set to saute function to heat those beans through.  Taste and adjust salt to your liking.

Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread (or these Savory Cheddar Scones)

I purchased a bone in lamb shoulder and cut away the meat and made a broth from the bones and scrapes. I refrigerated the broth overnight, then removed all the hard fat.  I used the lamb broth for the soup base and it turned out perfectly. Love how light and brothy it was.

I have been a fan of yours since I first discovered your enchilada stuffed spaghetti squash. My family is primarily vegetarian so I've only ever tried your vegan recipes, but we made this soup on Easter to have something extra special in light of the quarantine keeping us out of church, the rain keeping us indoors, etc. It was absolutely delicious and such a treat to have this rich, warm soup on a meaningful day. Thank you for helping make our Easter celebration special!

So delicious! I've been making lots of your recipes recently, Sylvia, and they're all amazing. We made chicken stock in our instant pot yesterday, and it was perfect with this. There was half a head of red cabbage in the fridge, so we used that and it turned the soup the most lovely reddish purple. We also added some gf noodles instead of white beans.

I’m a little hesitant to write a review since I altered the recipe but I feel obligated to because my family loved it so much.  We made it with flat iron steak instead of lamb and black eyed peas. The flavor was fantastic.

Love this!!! I can’t believe it took me so long to stumble onto your website. I tried it last night along with your tzatziki recipe and the roasted eggplant. Everything came out delicious. For the soup, I used lamb broth that cooked for half a day. You have a great knack for flavours. Thank you!

Amazing!! Cozy and filling but also didn't feel super heavy.

We loved this soup. I made it stovetop just as directed, other than making my own lamb broth from Christmas dinner's leg of lamb. Since I used the already twice-cooked lamb (once roasted for Christmas dinner, the other simmered in the broth), I cut back on the cooking time. I added the cabbage and the cooked lamb after 30 minutes simmering per steps one and two. I also drizzled the finished soup with some leftover homemade English-style mint sauce. Marvellous!

Very good recipe but I prefer vegetables that are a bit crispy. The meat was very tender. Perhaps cooking the meat for 30 minutes or so and the adding vegetables would result in tender meat and crispy vegetables. Would do again with modifications.

Excellent recipe! Packed with goodness! I'm new to cooking lamb, and so far this is one of my favorite ways to enjoy it. This is a staple for me now. You're the best, Sylvia!

Could only find ground lamb so cooked that up in the instant pot instead. Sadly forgot the cabbage but made it without and it was still delicious! Made for great dinner and lunch several days after. Will definitely make again.

Very good. We raise our own lamb, and so this was the perfect soup for a cool spring day. Made it stove top, browning the lamb first and using homemade lamb broth and organic beans soaked overnight. I expected it to be a bit more “brothy” using an average size head of cabbage. Next time I might go for a smaller head of cabbage or not quite use the whole thing. Nonetheless, it was quite good!

Hearty lamb bone soup made with meaty bones, vegetables, potatoes, and beans. A great way of using up every last bit of the lamb.

Lamb Bone Soup

125 g/ 4.4 oz bacon cubes

onion,

carrot

garlic cloves,

250 g/ 8.8 oz potatoes (about 2 cups when cubed)

caraway seeds,

rosemary rosemary

red chili flakes,

lamb stock (Note 1)

350 g/ 12.3 oz pointed

white beans, drained

white wine vinegar

Worcestershire sauce,

fine sea salt and ground black pepper

Follow the link for the recipe. Add one...

Follow the link for the recipe. Add one meaty lamb bone at the beginning. Simmer it in the stock for 2 hours, take it out and remove the meat. Set the meat aside and return the meatless bone to the stock. Continue simmering for 4 hours for a more concentrated stock.

If your lamb stock is already cooked, pour...

If your lamb stock is already cooked, pour it into a pot, add the meaty bones and simmer them in the stock for about 2 hours or until the meat is tender. Remove the meat from the bone and set it aside. Use the stock and the shredded meat to make the soup. You can cook the meat in water as well, but use good quality stock to make the soup.

Once the stock and the meat are cooked,...

Once the stock and the meat are cooked, make the soup.

Chop the onions and the bacon (if necessary).

Heat the oil in a large heavy-bottomed pot....

Heat the oil in a large heavy-bottomed pot. Fry the bacon cubes and the chopped onion on medium-low heat for about 4 minutes.

Add the chopped carrots, and garlic, stir well...

Add the chopped carrots, and garlic, stir well and cook for about 4 minutes. Add the peeled and cubed potatoes, caraway seeds, thyme, rosemary, bay leaves, chili. Stir well.

Add the stock. Cook for about 10 minutes.

In the meantime, chop the cabbage. Add cabbage...

In the meantime, chop the cabbage. Add cabbage and drained white beans to the pot. Cook for another 10 minutes or until the cabbage is cooked to your liking, it should not get mushy.

Add the shredded meat and heat through for...

Add the shredded meat and heat through for a few minutes.

Adjust the taste with vinegar, Worcestershire sauce, salt,...

Adjust the taste with vinegar, Worcestershire sauce, salt, and pepper.

Serve sprinkled with fresh parsley if desired.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

This Sup Kambing is a Malaysian style mutton/lamb soup seasoned with spices to create a deliciously hearty and flavorful soup.

Sup Kambing (Mutton/Lamb Soup)

Chinese celery

vegetable oil

cinnamon

star anise

cardamom

carrots

water ((2.4 liters))

mutton (/ lamb bone)

½ tsp peppercorns ((crushed))

tomatoes ((cubed))

potatoes

Salt (to taste)

shallots

Cilantro

onion

garlic

ginger ((30 grams))

tbsp coriander

tsp cumin

tsp turmeric

Blend onion, garlic, and ginger until fine. Add 2 tablespoons of water if necessary to get the blender going. Transfer blended ingredients to a bowl. Add ground coriander, cumin, and turmeric. Mix well to form a paste.

Separate the Chinese celery stalks from the leaves. Cut the stalks crosswise into ¼ inch thick slices. Cut the leaves into strips.

Heat vegetable oil in a cast iron pot. Add cinnamon, star anise, cardamom and fry for 30 seconds. Add spice paste and stir fry for 3 minutes.

Add Chinese celery, carrots, and mutton/lamb. Stir fry for another 3 minutes.

Pour in 10 cups (2.4 liters) of water. Add mutton/lamb bone and crushed peppercorns. Cover and bring soup to a boil. Reduce heat and simmer for 1 hour 40 minutes.

Top 3 lamb soup recipes from across the web

The most viewed lamb soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Brothy Leek, Lamb and Cabbage Soup ...

Lamb Bone Soup

Sup Kambing (Mutton/Lamb Soup)

Top 3 lamb soup recipes from across the web

The most viewed lamb soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brothy Leek, Lamb and Cabbage Soup ...

Lamb Bone Soup

Sup Kambing (Mutton/Lamb Soup)

The most viewed lamb soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine