Ingredients
2tbspvegetable oil
1½lbslamb,cut into bite size cubes
4ozyellow onion,peeled and chopped
4medium leeks,washed, trimmed and cut into small pieces
3carrots,peeled and sliced
2celery stalks
2parsnips,peeled and sliced
1lbpotatoes,peeled and cut into large chunks
2½cupsbeef stock
2½cupschicken stock
¼tspsalt
1pinchsmall ground black pepper
2tspfresh parsley,chopped, for garnish
Preparation
To a large soup pan, add 1 tablespoon of vegetable oil over medium heat.
Add the lamb and cook until browned, remove and set aside.
To the same pan add the remaining vegetable oil. Add the leeks, carrots, celery and parsnips. Stir and cook for about 10 minutes until the vegetables are softened.
Add the potatoes and the lamb, beef stock, chicken stock, salt and pepper.
Simmer for 15 minutes until the potatoes are cooked.
Serve warm with chopped parsley. Enjoy!
