Scottish Lamb Soup
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
439
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 75.8 μg | (126 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,564 mg | (39 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 490 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 cups vegetable stock
- 3 cups Rack of lamb
- 1 onion (sliced)
- 2 large carrots (peeled and cut into batons)
- 2 medium Leeks (trimmed, chopped, washed and drained)
- 1 Turnip (peeled and diced)
- 2 cups white potatoes (peeled and diced)
- parsley (roughly chopped)
- ½ cup Pearl barley
- salt
- peppers
Preparation steps
1.
Place the stock in a large saucepan and bring to a simmer. Add the diced lamb and simmer gently for 25-30 minutes, skimming any scum that comes to the surface.
2.
Add all the other ingredients to the pan apart from the pearl barley and simmer for 25 minutes, continuing to skim any scum off the surface as necessary.
3.
Remove the lamb at this point and add the pearl barley to the broth. Simmer for 30 minutes or until the pearl barley is tender and soft.
4.
Add the lamb back to the broth and allow it to re-heat until hot. Season to taste, then stir in the chopped parsley.
5.
Ladle into soup bowls and serve immediately.
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