Skip tinned soup – its so full of preservatives – and make this tomato bredie soup with a chilli kick instead! Simple, healthy and warming!
the meat trimmed off 3 lamb chops (about 150gm)
1 onion finely chopped
1 tsp chopped thyme
1/2 tsp chilli powder
1 tsp smoked paprika
1 clove of garlic crushed
2 Tbs tomato paste
1 x 400gm tin of chopped peeled tomatoes
1 large potato – or 2 medium cut into small cubes
750ml lamb stock (750ml water plus 2 Tbs Nomu lamb Fond)
Heat a bit of olive oil in a heavy pot and fry the lamb until golden and then set aside
Add another splash of oil to the same pan and fry the onion until soft (about 8 minutes)
Add the garlic, chilli, paprika and tomato paste and fry for about a minute
Add the tin of tomatoes, the browned lamb and the stock and bring it to the boil
Reduce the heat to low, and allow to simmer for 45 minutes
Add the chopped potato and simmer for another 30 minutes
Check salt and pepper and add if necessary.
Recipe provided courtesy of DrizzleandDip.com. Pictures and text are copyright to Sam Linsell.