- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Contains wholegrains
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
Make the most of sweet pumpkin with this hearty lamb shank and pumpkin soup. It’s dairy free, too.
- Serves4
- Cook time2 hour 40 minutes
- Prep time15 minutes
Ingredients
- 1 tbs olive oil
- 2 Coles Australian Lamb Shanks
- 1 leek, pale section only, thinly sliced
- 1 carrot, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 4 cups (1L) salt-reduced chicken stock
- 1/2cup (100g) pearl barley
- 2 tsp tomato paste
- 500g butternut pumpkin, seeded, finely chopped
- 1 cup mint leaves
- 1 cup coriander leaves
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large saucepan over medium-high heat. Add the lamb and cook, turning, for 5 mins or until brown all over. Transfer to a plate.
Step 2
Add the leek, carrot and celery to the pan and cook, stirring, for 2 mins or until just tender. Add the garlic, cumin, cinnamon, ginger and turmeric and cook, stirring, for 1 min or until aromatic.
Step 3
Return the lamb to the pan with the stock, barley, tomato paste and 2 cups (500ml) water. Bring to a simmer, then reduce heat to low. Cover and cook, stirring occasionally, for 2 hours or until lamb is falling off the bone. Use tongs to transfer lamb to a heatproof bowl.
Step 4
Add pumpkin to the barley mixture and cook uncovered, stirring, for 30 mins or until the pumpkin is tender.
Step 5
Remove the bones from the lamb and discard. Coarsely shred the meat. Stir into the soup. Season.
Step 6
Finely chop half the mint and half the coriander. Stir into soup. Ladle among serving bowls. Sprinkle it with remaining mint and coriander to serve.
Recipe tip
Serve with lemon zest and lemon wedges
COOK. STORE. SAVE.
Store leftover soup in an airtight container in the fridge for up to 3 days.
Lamb shank, barley and pumpkin soup
- Serves4
- Cook time2 hour 40 minutes
- Prep time15 minutes
Ingredients
- 1 tbs olive oil
- 2 Coles Australian Lamb Shanks
- 1 leek, pale section only, thinly sliced
- 1 carrot, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 4 cups (1L) salt-reduced chicken stock
- 1/2cup (100g) pearl barley
- 2 tsp tomato paste
- 500g butternut pumpkin, seeded, finely chopped
- 1 cup mint leaves
- 1 cup coriander leaves
Description
Make the most of sweet pumpkin with this hearty lamb shank and pumpkin soup. It’s dairy free, too.
Method
Step 1
Heat oil in a large saucepan over medium-high heat. Add the lamb and cook, turning, for 5 mins or until brown all over. Transfer to a plate.
Step 2
Add the leek, carrot and celery to the pan and cook, stirring, for 2 mins or until just tender. Add the garlic, cumin, cinnamon, ginger and turmeric and cook, stirring, for 1 min or until aromatic.
Step 3
Return the lamb to the pan with the stock, barley, tomato paste and 2 cups (500ml) water. Bring to a simmer, then reduce heat to low. Cover and cook, stirring occasionally, for 2 hours or until lamb is falling off the bone. Use tongs to transfer lamb to a heatproof bowl.
Step 4
Add pumpkin to the barley mixture and cook uncovered, stirring, for 30 mins or until the pumpkin is tender.
Step 5
Remove the bones from the lamb and discard. Coarsely shred the meat. Stir into the soup. Season.
Step 6
Finely chop half the mint and half the coriander. Stir into soup. Ladle among serving bowls. Sprinkle it with remaining mint and coriander to serve.