Heart-Healthy Hearty Mutton Soup
Warm your soul and nourish your body with our *Heart-Healthy Hearty Mutton Soup*, a deliciously wholesome meal brimming with lean protein, vibrant vegetables, and fragrant herbs. This comforting soup features tender, slow-simmered mutton complemented by an aromatic blend of garlic, thyme, and bay leaf, all cooked in a low-sodium vegetable broth for a lighter twist. Nutritious staples like carrots, spinach, and potatoes add both texture and a pop of color, while a fresh squeeze of lemon juice and parsley ties it all together with a bright, refreshing finish. Perfect for a wholesome dinner, this one-pot wonder is not just hearty but also heart-smart, offering a satisfying balance of flavor and wellness in every spoonful. Whether you're looking for a warming winter recipe or a meal packed with wholesome ingredients, this mutton soup is sure to please!
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Recipe Information
Ingredients
- 500 grams lean mutton
- 2 tablespoons olive oil
- 1 large, chopped onion
- 2 chopped celery stalks
- 2 medium, diced carrots
- 3 cloves, minced garlic
- 1 liter low-sodium vegetable broth
- 400 grams, chopped tomatoes
- 1 large, cubed potato
- 1 bay leaf
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 100 grams spinach leaves
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Rinse the lean mutton under cold water and pat dry with paper towels. Trim off any visible fat to make it heart-healthy.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Add the mutton pieces, and sear them on all sides until browned. Remove from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add chopped onion, celery, and carrots. Cook for about 5 minutes until the vegetables are soft and the onion is translucent.
Stir in the minced garlic, cooking for an additional minute until fragrant.
Return the seared mutton to the pot. Pour in the low-sodium vegetable broth and chopped tomatoes.
Add the cubed potato, bay leaf, ground black pepper, and dried thyme to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the mutton is tender and the flavors are well combined.
Add the spinach leaves to the pot and cook for another 10 minutes until they are wilted.
Remove the bay leaf, taste, and adjust the seasoning if necessary.
Stir in the chopped fresh parsley and lemon juice right before serving to enhance the fresh flavor.
Ladle the soup into bowls and serve hot. Enjoy this heart-healthy mutton soup!
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 44.8 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 7201 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
