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6 Serves
131 Mins
Heat the olive oil in a large heavy-bottomed pot over medium heat.
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ChineseVitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
101 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
146 mg / 1,250 mgPotassium
685 mg / 4,700 mgSodium
1341 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Add the diced lamb meat and brown it thoroughly on all sides.
Stir in the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.
Add the tomato paste and crushed tomatoes, stirring to coat the lamb and vegetables.
Pour in the vegetable broth and water, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer until the lamb is tender.
Season the soup with salt and black pepper to taste, then serve hot garnished with fresh herbs.
12
g21
g34
g
