Hearty Mutton Soup
Warm your soul with a bowl of Hearty Mutton Soup, a comforting, flavor-packed dish perfect for chilly days. This rich and aromatic soup combines tender, slow-cooked bone-in mutton pieces with an assortment of fresh vegetables like carrots, potatoes, and celery, all simmered to perfection in a seasoned broth infused with bay leaves, black peppercorns, and a hint of fresh ginger. The result is a wholesome, protein-rich meal that's as nutritious as it is delicious. Serve it piping hot with a sprinkle of fresh parsley for a pop of herbal brightness, and pair it with crusty bread or steamed rice for a satisfying dining experience. Ideal for those seeking a warming mutton soup recipe that's both nourishing and deeply flavorful, this dish will surely become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams mutton, bone-in pieces
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1.5 teaspoons salt
- 2 tablespoons vegetable oil
- 8 cups water
- 2 tablespoons fresh parsley, chopped
- 1 inch piece fresh ginger, sliced
Instructions
Start by washing the mutton pieces thoroughly under running water. Pat them dry with paper towels.
In a large soup pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and sliced ginger, and continue to sauté for another minute until the garlic becomes fragrant.
Introduce the mutton pieces into the pot and brown them evenly on all sides. This should take about 8-10 minutes.
Once the mutton pieces are browned, add the diced carrots, sliced celery, and diced potatoes to the pot.
Stir in the bay leaves, black peppercorns, and salt. Mix everything well to combine.
Pour in the 8 cups of water, making sure the ingredients are submerged.
Bring the content of the pot to a boil over high heat. Once boiling, reduce the heat to low and let the soup simmer for about 1.5 to 2 hours.
Check the soup occasionally, stirring gently and skimming off any foam or excess fat that rises to the top.
After about 1.5 hours, check the mutton for tenderness. It should be falling off the bone and the vegetables should be soft.
Adjust seasonings with additional salt if needed and discard the bay leaves.
Remove the pot from heat. Stir in freshly chopped parsley for added flavor and freshness.
Ladle the soup into bowls and serve hot. Enjoy with crusty bread or over steamed rice for a complete meal.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4236 mg | 184% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 18.9 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4430 mg | 94% | |
*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.
