This recipe of Slow Cooked Lamb, Cabbage & White Bean Soup was created with the intension of providing your body with a diverse range of vegetables, quality protein that is easy to digest and packs a punch in the flavour department. Never underestimate the importance of keeping diversity in your diet for the purpose of your overall health and microbiome which requires an array of food sources for optimal function.
Do yourself a favour and give this recipe a try and let us know what you think!
Ingredients (Serves 3-4)
- 2 tablespoons cold-pressed extra virgin coconut oil
- 500g grass-fed lamb (e.g. shanks or shoulder)
- 1 brown onion, diced
- 3 garlic cloves, peeled
- 2 carrots, diced
- 4 stalks celery, diced
- 1/2 green cabbage, cored and roughly chopped
- 6 cups chicken bone broth
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 can white beans, drained and rinsed
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- Sea salt & pepper, to taste
- Heat 1 tablespoon of oil in a large frypan and sear the lamb for 1-2 minutes or until browned on each side. Transfer lamb into your slow cooker.
- In the same frypan add remaining oil and cook the onion, garlic, carrot and celery for 4-5 minutes or until soft.
- Add cooked vegetables to your slow cooker along with cabbage, bone broth, apple cider vinegar, thyme, bay leaves and salt and pepper. Stir, cover and cook on low for 6-7 hours.
- Transfer meat to a bowl until cool enough to handle, shred meat and discard of any bones. Add meat back into the slow cooker, along with the white beans. Cover and cook for another 15 minutes or until heated through.
- Before serving add lemon juice and stir to combine.
- Serve into bowls and top with fresh parsley. Enjoy!