I’m quiet today and don’t have all that much to say.I had a really tough couple of days this past week. Life is so weird and unpredictable. Sometimes, a big bowl of comfort is all you need. After seeing a picture of lamb stew, I could not get it off my mind. So I headed to the grocery store, to get all the best fixings for a spring inspired stew that I could think of. I found these beautiful radishes whilst shopping at a local, organic produce shop near my house; They reminded me of pretty pastel Easter eggs and totally brightened my day. I had never tried a radish until a couple of days ago. They’ve got a spicy little kick to them! I trimmed the leaves off of the radishes and gave them to my bunny, Puff, to munch on. I piled the radishes in a cute little bowl and put them on display, along with my flowers and a couple of feathers I got at the farmer’s market last weekend. Makes for a cute little centerpiece.
Lamb & Spring Vegetable Soup
+ 1 pound ground lamb
+ 3 tablespoons F.O.C. (fat of choice: coconut oil, tallow, lard, ghee, etc.)
+ 1 yellow onion, diced
+ 1.5 cups carrots, chopped
+ 5 stalks celery, chopped
+ 6 cloves garlic, diced
+ 6-8 cups stock (chicken/beef/veggie)
+ 1.5 cups fingerling potatoes (use sweet potatoes for AIP), quartered
+ 1 cup crimini mushrooms, quartered
+ 2-3 cups small savoy cabbage, shredded
+ 4-5 cups swiss chard/rainbow chard, shredded
+ S&P to taste
+ Chopped parsley to garnish (optional)
+ Lemon slices to garnish
1. In a large pot, heat 2 tablespoons of fat over medium heat. Once the bottom of the pot is hot and the fat has melted, brown the lamb. Once the lamb has browned, remove from the pot.
2. Next, add another tablespoon of coconut oil and let it melt. Once it has melted, add diced yellow onion, chopped carrots, chopped celery, potatoes and saute for five minutes. Add garlic and combine and then immediately add broth.
3. Cover and bring to a boil. Once stew has reached a boil, turn to low. Let it simmer for about ten minutes or until the vegetables are cooked through.
4. Once veggies are done cooking, add the mushrooms, shredded cabbage and shredded swiss chard. Cover with lid. Continue to simmer pot on low for an additional 5-10 minutes or until mushrooms/cabbage/chard has softened. Add cooked ground lamb to the pot.
5. Remove from heat. Season with salt and pepper. Serve garnished with fresh parsley and a slice of lemon.