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Lamb, Quinoa and Tomato Soup

Lamb, Quinoa & Tomato Soup

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Ingredients

2 tablespoons olive oil and extra to drizzle at end
4 mid loin lamb chops on the bone, visible fat removed
1 large onion, finely diced,
2 teaspoons of rosemary leaves
1 stick of celery, finely diced
1 small carrot, peeled and grated
1 parsnip, peeled and grated
1 x 400g can of chopped tomatoes in juice
1.2 litres water
1 cinnamon stick (optional)
½ teaspoon salt
¼ cup of quinoa/barley/buckwheat
2 tablespoons of chopped parsley

Method

Step 1
Heat a large pot, add 1 tablespoon of oil.
Sear the lamb chops until golden on each side. Remove to a plate and cover (these will be returned to the soup mix later.) Add other tablespoon of oil, onion, rosemary, celery and cover with lid, sauté for 3 minutes. Add grated vegetables, cover and sauté for a further 3 minutes.

Step 2
Add the chopped tomatoes, water, cinnamon stick and salt. Add the lamb back to the soup stir then bring to boiling point, turn down to a low simmer for 20 minutes.

Step 3
Place quinoa into a sieve and run under cold water, add to the soup and simmer for about 12 minutes. Remove from the heat and use tongs to remove the lamb chops, allow them to cool a little so you can remove all meat and pull it into little pieces. Add meat back to the soup and season well with salt and pepper. Return the soup pot to the heat for 5 minutes then serve into shallow wide soup bowls. Drizzle with a little olive oil and add a heaped teaspoon of chopped parsley to each dish.
 
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Ready in: 75 minutes  |  Cooking time: 43 minutes 
Makes: 4-5 serves

​Tip: The cinnamon stick is typical of a Mediterranean style soup or casserole. For a subtle flavour remove the cinnamon stick half way through cooking.

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact