LAMB BONE BROTH WITH ROOT VEGETABLES

LAMB BONE BROTH WITH ROOT VEGETABLES

Lamb bone broth with root vegetables is a deeply comforting and grounding soup made with nourishing ingredients that support health and warmth. The subtle gamey depth of lamb bone broth is balanced by the earthy sweetness of carrots and the peppery kick of turnips. The rosemary adds an aromatic lift, while a pinch of salt ties everything together. This is the perfect single-serving option when you’re craving something hearty yet healing, especially during cold winter months or recovery days.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Paleo

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Lamb bone broth with root vegetables:

• 1 cup lamb bone broth
• ¼ cup chopped turnip
• ¼ cup chopped carrot
• 1 tablespoon chopped fresh rosemary
• Pinch of salt

FULL NUTRITIONAL INFORMATION

• Calories: 25.3 kilocalories
• Fat: 0.2 grams
• Carbohydrate: 5.6 grams
• Sugar: 2.9 grams
• Sodium: 227.5 milligrams
• Fibre: 1.7 grams
• Protein: 0.7 grams
• Calcium: 31.5 milligrams
• Iron: 0.3 milligrams
• Potassium: 180.3 milligrams

PREPARATION

These steps are followed for the preparation of Lamb bone broth with root vegetables:

• Prepare The Vegetables: Wash, peel, and chop the carrot and turnip into small and even cubes for quick and even cooking.
• Simmer The Broth: Pour the lamb bone broth into a saucepan and bring it to a gentle simmer over medium heat.
• Add Root Vegetables: Stir in the chopped carrot and turnip and let them cook for about 10 to 12 minutes until tender.
• Add Herbs And Seasoning: Stir in the rosemary and a pinch of salt. Simmer for an additional 1 to 2 minutes to infuse the flavours.
• Taste And Adjust: Check seasoning and adjust if needed. You may add black pepper or a splash of lemon juice if desired.
• Serve Hot: Pour into a serving bowl and enjoy immediately while warm and fragrant.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

• Even Chopping: Keep the vegetable pieces uniform to ensure even cooking and a pleasant texture.
• Use Fresh Herbs: Fresh rosemary brings a more vibrant and piney note than dried, so chop finely to release oils.
• High-Quality Broth: Opt for slow-simmered lamb bone broth for maximum collagen and mineral content.
• Avoid Overcooking: Simmer only until vegetables are tender because overcooking can dull flavours and textures.
• Layer Flavour: Add a small garlic clove or bay leaf during simmering for a deeper aroma.

VARIATIONS

• Add Leafy Greens: Stir in spinach or kale during the last minute for added nutrients.
• Low-Sodium Option: Use broth without salt and season gradually to taste.
• For Extra Fibre: Toss in a tablespoon of cooked lentils or barley for a more filling bowl.
• Spiced Version: Add a pinch of ground cumin or cinnamon for a warming spice profile.
• Vegan Alternative: Use vegetable broth and swap lamb for mushrooms and chickpeas.

PREPPING AND STORAGE

• Fridge Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
• Freezer Storage: Cool completely and transfer to a freezer-safe container. Freeze for up to 2 months.
• Reheating Tips: Reheat on low heat, stirring occasionally to maintain the broth’s consistency. Avoid boiling after thawing.