Spicy tomato and lamb knuckle soup with baby spinach, broccoli and peas
Servings: 4
Ingredients
2 tbsp NOMU Extra Virgin Olive Oil
1 red onion, peeled and finely chopped
3 cloves garlic, minced
4 rashers streaky bacon, chopped
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
1 NOMU Cook’s Collection Whole Bay Leaf
1 tbsp NOMU Cook’s Collection Thyme
NOMU Spicy Chilli Grinder
1 tbsp tomato paste
600g lamb knuckle
1 tin tomato pieces
1 liter prepared NOMU Lamb STOCK
NOMU Sea Salt and Black Pepper
150g baby spinach
Handful tender stem broccoli, cut into small florets
1 cup frozen peas
Handful fresh parsley, finely chopped
Directions
Heat the NOMU Extra Virgin Olive Oil in a pot and gently sauté onion, garlic, bacon, carrots, celery, NOMU Cook’s Collection Bay Leaf and Thyme, and a good grinding of NOMU Spicy Chilli for a couple of minutes, or until vegetables are beginning to soften.
Add tomato paste and lamb knuckles, and brown well.
Add the tin of tomato pieces and prepared NOMU Lamb Stock and season with NOMU Sea Salt and Black Pepper.
Cover with a lid, reduce heat to low and allow to simmer softly for about 1½ hours or until lamb is soft and falling off the bone.
Once the lamb is soft add the spinach, broccoli and peas and allow to cook for a minute or two. Check seasoning and garnish with chopped parsley just before serving.
Tip: You can also shred the meat and discard the bones before adding the spinach and peas if you would prefer.
Ingredients
2 tbsp NOMU Extra Virgin Olive Oil
1 red onion, peeled and finely chopped
3 cloves garlic, minced
4 rashers streaky bacon, chopped
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
1 NOMU Cook’s Collection Whole Bay Leaf
1 tbsp NOMU Cook’s Collection Thyme
NOMU Spicy Chilli Grinder
1 tbsp tomato paste
600g lamb knuckle
1 tin tomato pieces
1 liter prepared NOMU Lamb STOCK
NOMU Sea Salt and Black Pepper
150g baby spinach
Handful tender stem broccoli, cut into small florets
1 cup frozen peas
Handful fresh parsley, finely chopped
Directions
Heat the NOMU Extra Virgin Olive Oil in a pot and gently sauté onion, garlic, bacon, carrots, celery, NOMU Cook’s Collection Bay Leaf and Thyme, and a good grinding of NOMU Spicy Chilli for a couple of minutes, or until vegetables are beginning to soften.
Add tomato paste and lamb knuckles, and brown well.
Add the tin of tomato pieces and prepared NOMU Lamb Stock and season with NOMU Sea Salt and Black Pepper.
Cover with a lid, reduce heat to low and allow to simmer softly for about 1½ hours or until lamb is soft and falling off the bone.
Once the lamb is soft add the spinach, broccoli and peas and allow to cook for a minute or two. Check seasoning and garnish with chopped parsley just before serving.
Tip: You can also shred the meat and discard the bones before adding the spinach and peas if you would prefer.
Ingredients
2 tbsp NOMU Extra Virgin Olive Oil
1 red onion, peeled and finely chopped
3 cloves garlic, minced
4 rashers streaky bacon, chopped
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
1 NOMU Cook’s Collection Whole Bay Leaf
1 tbsp NOMU Cook’s Collection Thyme
NOMU Spicy Chilli Grinder
1 tbsp tomato paste
600g lamb knuckle
1 tin tomato pieces
1 liter prepared NOMU Lamb STOCK
NOMU Sea Salt and Black Pepper
150g baby spinach
Handful tender stem broccoli, cut into small florets
1 cup frozen peas
Handful fresh parsley, finely chopped
Directions
Heat the NOMU Extra Virgin Olive Oil in a pot and gently sauté onion, garlic, bacon, carrots, celery, NOMU Cook’s Collection Bay Leaf and Thyme, and a good grinding of NOMU Spicy Chilli for a couple of minutes, or until vegetables are beginning to soften.
Add tomato paste and lamb knuckles, and brown well.
Add the tin of tomato pieces and prepared NOMU Lamb Stock and season with NOMU Sea Salt and Black Pepper.
Cover with a lid, reduce heat to low and allow to simmer softly for about 1½ hours or until lamb is soft and falling off the bone.
Once the lamb is soft add the spinach, broccoli and peas and allow to cook for a minute or two. Check seasoning and garnish with chopped parsley just before serving.
Tip: You can also shred the meat and discard the bones before adding the spinach and peas if you would prefer.
Ingredients
2 tbsp NOMU Extra Virgin Olive Oil
1 red onion, peeled and finely chopped
3 cloves garlic, minced
4 rashers streaky bacon, chopped
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
1 NOMU Cook’s Collection Whole Bay Leaf
1 tbsp NOMU Cook’s Collection Thyme
NOMU Spicy Chilli Grinder
1 tbsp tomato paste
600g lamb knuckle
1 tin tomato pieces
1 liter prepared NOMU Lamb STOCK
NOMU Sea Salt and Black Pepper
150g baby spinach
Handful tender stem broccoli, cut into small florets
1 cup frozen peas
Handful fresh parsley, finely chopped
Directions
Heat the NOMU Extra Virgin Olive Oil in a pot and gently sauté onion, garlic, bacon, carrots, celery, NOMU Cook’s Collection Bay Leaf and Thyme, and a good grinding of NOMU Spicy Chilli for a couple of minutes, or until vegetables are beginning to soften.
Add tomato paste and lamb knuckles, and brown well.
Add the tin of tomato pieces and prepared NOMU Lamb Stock and season with NOMU Sea Salt and Black Pepper.
Cover with a lid, reduce heat to low and allow to simmer softly for about 1½ hours or until lamb is soft and falling off the bone.
Once the lamb is soft add the spinach, broccoli and peas and allow to cook for a minute or two. Check seasoning and garnish with chopped parsley just before serving.
Tip: You can also shred the meat and discard the bones before adding the spinach and peas if you would prefer.
