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Recipe for Lamb And Vegetable Soup

Lamb and vegetable soup Serves 4


200g lean lamb, mutton or hogget, diced

1L water

1 medium carrot, grated

1 small kumara, grated

1 medium onion, diced

400g can chopped tomatoes


  1. Place all ingredients into a large pot and gently simmer with a lid on until the meat is tender
  2. Skim the fat off the surface before serving


Use any other chopped or grated seasonal vegetables

For more flavour add:

  • The bones from the lamb
  • 2-3 cloves of crushed garlic
  • A splash of vinegar
  • A handful of barley or lentils
  • A couple of teaspoons of fresh or dried herbs

This meal can be found in the Cheap Eats cook book put out by The Heart Foundation in conjunction with the New Zealand Federation of Family Budgeting Services. You can download a copy here: