Souper food11

Lamb & Veggie Soup


In a large soup pot, over a medium-high heat, fry the onion in oil for 2 minutes until soft. Add the cumin, coriander, chilli powder and cinnamon and stir for a further minute. Add lamb and stir until brown, then add freekeh and lentils cooking for a further minute. Add broth (or stock), tomato paste, chickpeas, celery, carrots, pumpkin, capsicum, tinned tomatoes and chillies. Turn heat to high, bring to the boil and then reduce heat and simmer for an hour, stirring occasionally. Before serving, stir through spinach and kale and season.