Ingredients

Method

• 2 T olive oil
• 1 kg Woolworths free-range lamb bones
• 6 cups beef stock
• 600 g Woolworths hearty vegetable soup mix
• 550 g Woolworths minestrone soup mix
• 3 bay leaves
• 3 cloves
• For the bread dumplings:
• 1 baguette, cubed
• 1 cup milk, heated
• 2 t butter
• 1 onion, finely chopped
• 1 t fresh parsley, finely chopped
• 2 free-range eggs, beaten
• 30 g breadcrumbs
• ½ t salt
• black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Heat the oil in a large ovenproof pan and brown the lamb bones in batches taking care not to overcrowd the pan.

2. Once the bones are caramelised, return them all to the pan, add the stock and bring to the boil.

3. Add the fresh soup mixes, bay leaves and cloves and bring to a simmer. When the soup is simmering, place the pan into the oven, uncovered, and bake for 30 minutes, or until the vegetables are cooked and the soup has reduced slightly.

4. To make the dumplings, place the diced bread and milk in a mixing bowl and soak for 15 minutes.

5. Meanwhile, fry the onions in the butter until soft, then stir in the parsley. Mix with the soaked bread. Add the remaining ingredients to the bowl and mix until well incorporated.

6. Remove the pan from the oven, return to the stovetop and bring to a simmer. Using your hands, shape the dumpling mixture into small balls and gently drop into the soup.

7. Once all the dumplings have been added to the soup, simmer for 10 minutes. Serve immediately.

Find more soup recipes here. 

Videography: Kevashan Moodley
Photography: Jan Ras