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fertility food revolution Shredded Vegetable and Lamb Soup

400gm diced lamb
2 carrots
1 red capsicum
1 yellow capsicum
1 onion, diced
2 cloves garlic, minced
1 tsp fresh ginger, minced
4 C chicken or beef stock
100gm baby kale leaves
½ tsp red chilli flakes
1 tsp cumin
1 tsp ground coriander
1 Tbs olive oil

Heat the olive oil in a fry pan. Add the garlic, onion and ginger and cook for a few minutes. Add the lamb and brown it on each side.

Remove the lamb from the pan and transfer it, along with any cooking juices to a large saucepan. Add the stock to the saucepan with the remaining spices. Bring the stock to a simmer and let it cook for around 15 minutes.

Use a mandolin or vegetable peeler to thinly slice the carrot and capsicum. Add the carrot and capsicum to the soup. Simmer the soup for a further 15 minutes.

Taste the soup and add extra spices to suit your taste. Remove the soup from the heat and stir through the kale leaves. Serves 2, with left over’s

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About Gabriela Rosa MScM, ND

We help couples struggling with fertility difficulties and recurrent miscarriages for over 2 years take home healthy babies, even when other treatments have failed. The Fertility Challenge online event is FREE and works to redefine fertility and empower couples through a proven, interactive and transformational 12-day journey on their path to parenthood. We have now successfully educated and inspired over 100,000 people in 100+ countries toward their dream of becoming a parent. Click Here to Register Today.