Low Fat Hearty Mutton Soup
Warm up with a bowl of Low Fat Hearty Mutton Soup, a nourishing and flavorful dish that’s perfect for wholesome eating without compromising on richness. Made with tender, lean bone-in mutton and a medley of fresh vegetables like carrots, celery, and potatoes, this soup is simmered to perfection in a seasoned broth infused with thyme and bay leaf. Each spoonful offers a perfect balance of hearty protein and robust, savory goodness, all while remaining low in fat and sodium. Easy to prepare ahead, this comforting recipe is ideal for a cozy family dinner or a healthy meal prep option. Serve it piping hot, topped with a sprinkle of fresh parsley, for a satisfying and nutritious treat that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 500 grams lean mutton, bone-in
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 3 sprigs fresh thyme
- 1 bay leaf
- 6 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Trim excess fat from the mutton and cut into 2-inch pieces.
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Increase heat to medium-high and add the mutton pieces to the pot. Brown the mutton on all sides, about 8-10 minutes.
Add the diced carrots, celery, and cubed potatoes to the pot, stirring to combine with the mutton.
Tie the thyme sprigs together with kitchen twine for easy removal later. Add the tied thyme and bay leaf to the pot.
Pour in the low-sodium broth, ensuring that the ingredients are well covered. Bring to a boil.
Once boiling, reduce the heat to low and cover the pot. Simmer for about 1.5 to 2 hours, or until the mutton is tender and the vegetables are soft.
Season the soup with salt and black pepper. Remove the tied thyme and bay leaf.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3912 mg | 170% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 22.9 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5048 mg | 107% | |
*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.
