Moroccan Lamb Soup

This morning it actually felt a little cool in Perth – hooray!! Cooler weather in my book means soup! Out comes the slow cooker!

We are getting to the last 2 weeks of our 3 months of meat bulk buy so I am starting to need to get a bit creative with the cuts left and my pantry staples. Thankfully I have had an abundance of pumpkins in my garden so that has helped.

This delicious, hearty soup got rave reviews from my husband, the small one and the 2 big boys (both gave it 9/10) …. miss fussypants refused to even try – but that’s not unusual!

Such a great way to use a really cheap ‘left over’ cut of meat so about $4 of meat makes enough for our family of 6 twice over – hello easy freezer meals!

  • 1 medium butternut pumpkin, peeled and diced
  • 1 large gold sweet potato, peeled and diced
  • 2 400g tins chic peas, drained and rinsed
  • 400g tin crushed tomatoes
  • 4 cups very hot chicken stock (I used Massel)
  • 800g lamb soup bones
  • 2 tsp Moroccan seasoning ( I make this one)

Place the pumpkin, potato and chic peas in the bottom of the slow cooker.

Add in the tomatoes, stock and seasoning. Mix well.

Add the bones to the mix and press them down so that they are covered with liquid.

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Place on the lid, and set on low. Leave for 8 hours.

Remove the bones from the soup and use a fork to pull off the meat.

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Return the meat to the pot.

Use a stick mixer to blend until smooth (or a blender/processor/thermal mixer in smaller batches – please be VERY careful blending hot liquid inside a confined space!!). Season with salt and pepper to taste – I didn’t need to add any tonight.

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Serve immediately – it’s particularly yummy with warm garlic bread damper (see recipe below)

 

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Enjoy 🙂

For the garlic damper process (Speed 5, 15-20 seconds) together 3 cups spelt flour (I did wholemeal and white), 3tsp GF baking powder, 1 tbsp Nuttelex/Vegan butter, 1 cup milk of choice and 1 tsp garlic salt. Bring together to a rough disc, press on to a lined baking tray, use your hands to rub 1 tsp of garlic olive oil over the top and sprinkle with flaked salt, slash the top and place into a preheated moderate oven for about 25 minutes or until golden and the base sounds hollow when tapped.

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