Lamb and Root Vegetable Soup Recipe

Perfect in our EK5118 Digital Soup Maker

Ingredients

350g lamb neck fillet, trimmed of fat and cubed
80g green beans, trimmed and chopped
1 small onion, peeled and finely chopped
1 small carrot, peeled and chopped
1 small potato, peeled and chopped
¼ swede, peeled and chopped
1L lamb stock
1 tbsp vegetable oil
1 tbsp olive oil
2 tsp Worcestershire sauce

Method

Step 1: add the olive oil to the jug to prevent the ingredients from sticking, then add all the ingredients, except for the lamb, to the jug
Step 2: Stir all the ingredients together to ensure they are combined, then set the timer to 30 minutes
Step 3: Meanwhile, fry the lamb in vegetable oil and, once cooked, drain the excess fat, and set aside
Step 3: After 20 minutes, press the blend button for approximately 20 seconds
Step 4: Once the soup is finished, blend again until the desired consistency is reached, then add the lamb into the soup and serve