A rich and nourishing soup, bright with Indian spices.


Serves: 4


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What to do

  • 1. Heat the coconut oil in a large saucepan and sauté the onion, carrot, celery, ginger and garlic for 4–5 minutes, until the onion is translucent. Stir in the spices and cook for 2 minutes, or until fragrant. Add the lamb and cook until brown. Stir in the stock and bring to the boil, then add the bay leaf, reduce the heat to low and simmer gently, covered, for 1 hour 15 minutes.

  • 2. Add the lemon zest and juice and the thyme, then simmer for an additional 10 minutes. Season to taste.

  • 3. To serve, swirl in some coconut yoghurt and garnish with coriander.

  • Tip

    You could bulk up the dish by adding some cooked buckwheat or quinoa.

    Image and recipe from Supercharge your Life by Lee Holmes, Murdoch Books, RRP $35.00. Photography by Luisa Brimble.

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