By now you may have started to rename this blog the “Winter” or “Comfort Food” blog, which I must admit is more than accurate. So many of these recipes were written and created during the colder weather when a salad wasn’t going to cut it and I needed to be warmed up from the inside out.
Fluffy Ugg boots and an equally fluffy dressing gown were worn during the creation of this recipe which I am sure, just the name alone helps to bring about a warmth. If just a name can do that, imagine what this soup will be able to do once you take that first, steamingly hot bite!
There are two ways to cook this soup and the method is entirely up to you. If you want to get everything ready in the morning and pop it into the slow cooker whilst you’re at work – go for it! Alternatively, you can leave it to the weekend and let it bubble away on the stove for a couple of hours whilst your rug up and relax.
What Will I Need?
500g lamb, diced
1 carrot, peeled and diced
1 large potato, diced
1 swede, diced
2 celery stalks, diced
1 leek, white part only sliced
1 cup brown rice
½ tsp rosemary, dried
½ tsp thyme, dried
¼ tsp sage, dried
6 cups beef stock
1 cup water
salt to season
Slow Cooker Method
1. Place all ingredients into your slow cooker and then stir with a wooden spoon to mix all the ingredients through.
2. Pop on the lid and set to Low for 8 hours.
3. Serve hot with crusty white bread.
Stove Top Method
1. Place all ingredients into a large pot and then stir with a wooden spoon to mix all the ingredients through.
2. Bring to the boil before popping on a lid and reducing to a simmer for two hours, stirring regularly to prevent sticking.
3. Serve hot with crusty white bread