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
800ml 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 select the 'Chunky' soup function.
Step 3: As the cycle runs in the soup maker, fry the lamb in vegetable oil using a large frying pan. Once cooked, drain the excess fat, and set aside but keep warm.
Step 3: Allow the soup cycle to complete. Once the cycle is finished, blend until the desired consistency is reached if you prefer a smoother soup.
Step 4: Add the warm lamb into bowls and serve the soup over the top.

Recommended Kitchen Equipment

• Salter electric soup maker
• Frying pan
• Kitchen scale
• Food chopper