Virus Fighting, Gut Healing Lamb Vegetable Soup
A winter staple that provides the alliums, antioxidants and amino acids you need to stay healthy all cold season long, along with a big boost of iron and B vitamins! This soup is a modern day version of Grandma’s, that has been tried and tested for 3 generations! It has all the nutrients to keep bugs and viruses away and help you heal any ailment faster! Cook once to eat twice with extra broth to freeze!
Prep: 20 minutes
Total: 60 minutes
Serves: 8
Ingredients (organic when possible):
- 6 cups filtered water
- 2 yellow onions
- 8-10 garlic cloves
- 1 bunch celery
- 3 carrots
- 4 tomatoes on the vine
- 2 medium Yukon Gold potato
- 1 medium
Japanese Sweet Potatoes - 1 head broccoli
- 2 bunches Swiss chard/spinach
- 5-6 lamb shoulder chops
- Sea salt and black pepper
Process:
- Bring 6 cups of water to medium high heat in a large/stock pot
- Chop garlic, onion and celery and add to pot.
- Cut meat off the lamb shoulder chops, into 2 inch pieces. Keep fat on.
- Toss pieces and the bones into the pot. Add 3 generous pinches each of salt and pepper.
- Simmer the above for 20 minutes while you chop the next round of veg.
- Slice carrots crosswise, roughly chop tomatoes and potatoes into desired piece size. Toss into pot.
- Add 3 generous pinches each of salt and pepper.
- Simmer the above for 20 minutes while you chop the next round of veg.
- Chop head of broccoli and spinach and toss into the pot. Add 3 pinches each of salt and pepper.
- Simmer for 15 minutes and taste. Add S&P as desired. I usually add more.
- When you reheat the following night add the second bunch of fresh spinach.