Lamb soup for young ones
A nutrient rich dinner for young ones
Serves
4
Prep Time
10 mins
Cook Time
2 hrs
Tiny trousers getting too small? Snack appetites needing a boost? This lamb and veggie soup is your secret weapon. It’s loaded with tender New Zealand lamb, packed with wholesome goodness, and easy to adapt for any age groups in the house. Warm, comforting, and full of flavour, it’s the kind of meal that sneaks in the good stuff while keeping everyone happy. Dinner time just got a whole lot easier, and way more delicious. Feeding a first eater? Blend a little of the broth with the cooked lamb and vegetables, and then season the rest for a meal everyone will love!
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ShareIngredients
180g Quality Mark lamb steaksi
2 celery stalks
1 onion
340g buttercup squash
350g parsnip
8-10 cups water
Method
Remove any fat from lamb then cut meat into tiny dice.
Finely chop celery and onion.
Peel pumpkin, remove seeds and cut flesh into dice (about 2 cups).
Peel and chop parsnips.
Put lamb, vegetables and eight cups of water into a big pot and bring to the boil slowly.
Simmer for two hours, adding extra water if necessary.
Remove some soup including lamb pieces for baby, season the remaining soup for adults with chopped fresh herbs.
6-7 months - Purée soup and lamb pieces to a smooth, moist consistency.
8-9 months - Serve as adult soup, but without salt.
