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!
Cooked Lamb Roast or Ground Lamb (beef is a great substitute if you don’t eat lamb)
Soup Mix (see note below)
can diced tomatoes
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
- 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
- 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