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    Home » Uncategorized

    Moroccan Lamb Soup

    Published: Jan 19, 2022 by Aqueena · This post may contain affiliate links · Leave a Comment

    Moroccan Lamb soup is the perfect solution for leftover lamb roast or a creative way to use ground lamb. It is my favourite thing to cook on a cold winters day as the blend of spices and herbs seem to warm you from the inside out. This soup is packed with vegetables, legumes and grains making it the perfect lunch!

    Ingredients

    Cooked Lamb Roast or Ground Lamb (beef is a great substitute if you don’t eat lamb)
    beef stock
    onion
    bell pepper
    Garlic
    Carrots
    Soup Mix (see note below)
    can diced tomatoes
    cumin
    cinnamon
    Ground ginger
    thyme
    Rosemary
    parsley
    Salt & Pepper

    How to make Moroccan Lamb Soup

    • If using ground meat brown it first. If using leftover roast cut it up and add it towards the end
    • Sauté onion, garlic and peppers
    • Add Stock, tomatoes, carrots, soup mix and spices
    • cook until soup mix ingredients are done
    • add meat, bring to a simmer
    • Serve and enjoy

    Moroccan Lamb Soup

    Use leftover lamb roast or ground lamb. Beef can work too! The blend of spices and herbs warm you from the inside out. Perfect for winter.
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    Print Recipe Pin Recipe
    1 hr
    Total Time 1 hr
    Course Main Course
    Cuisine Canadian, Moroccan
    Servings 8 Servings
    Calories 250 kcal

    Ingredients
      

    • 1 Pound lamb ground or cut up cooked roast
    • 1 Large yellow onion Finely diced
    • 4 Cloves Garlic Minced
    • 1 Bell Pepper Diced
    • 2 Large carrots peeled and diced
    • 1 Large can of diced tomatoes use the juice too!
    • 2 Litres Beef Broth
    • ¾ Cup Soup Mix
    • 2 teaspoon cumin
    • ½ Teaspoon cinnamon
    • ½ Teaspoon ground ginger
    • 2 Teaspoons dried Rosemary chopped
    • 1 Teaspoon dried thyme
    • 1 Teaspoon Parsley
    • salt and pepper to taste

    Instructions
     

    • If you are using ground meat, please brown it first and build the soup from there. If you are using leftover roast you can add it at the end or at any point you desire. The sooner you add the meat the more tender it will be.
    • sauté the onion, garlic and peppers for 3 minutes.
    • add in the tomatoes, broth, carrots, spices and herbs and the soup mix.
    • bring to a boil and cook until soup mix is tender. Usually 45 minutes.
      Add meat when desired.
    • taste and see how much salt and pepper you wish to add.
    • serve and enjoy

    Notes

    I use great value (Walmart) soup mix. It is a blend of rice, barley, lentils and yellow/green split peas. If you cannot find this or something similar you can use an equal amount of any of the ingredients that make up soup mix ie: ¾ of a cup lentils. Or ¾ of a cup rice. 
    note that some of these absorb more water than others and it may be necessary to thin out your soup if using just rice or barley. 

    Nutrition

    Serving: 1BowlCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 41mgSodium: 1831mgPotassium: 421mgFiber: 3gSugar: 3gVitamin A: 3490IUVitamin C: 23mgCalcium: 64mgIron: 2mg
    Tried this recipe?Let us know how it was!

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