Low Sodium Hearty Mutton Soup
Savor the comforting warmth of this Low Sodium Hearty Mutton Soup, a nourishing dish packed with flavor and wholesome ingredients. Perfect for those reducing their sodium intake without sacrificing taste, this recipe features tender mutton chunks simmered with a medley of fresh vegetables like carrots, celery, potatoes, and tomatoes. Enhanced with aromatic herbs such as rosemary, thyme, and bay leaf, this rustic soup delivers rich, earthy flavors that are both satisfying and heart-healthy. Prepared with minimal salt, it relies on the natural goodness of the ingredients to shine through, making it an ideal choice for clean and balanced eating. With a cook time of two hours, this slow-simmered soup is a true labor of love, yielding a comforting, hot meal that's best served in generous bowls and finished with a sprinkle of fresh parsley. Whether for dinner or a cozy lunch, this recipe proves that hearty can also be healthy!
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Recipe Information
Ingredients
- 500 g Mutton (bone-in, cut into chunks)
- 2 tbsp Olive oil
- 1 whole Large onion, diced
- 3 cloves Garlic cloves, minced
- 2 whole Carrots, diced
- 2 stalks Celery stalks, diced
- 2 medium Potatoes, peeled and diced
- 2 medium Tomatoes, chopped
- 1 leaf Bay leaf
- 1 tsp Fresh thyme
- 1 tsp Fresh rosemary, chopped
- 0.5 tsp Ground black pepper
- 6 cups Water
- 2 tbsp Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté until they become translucent, about 5 minutes.
Stir in the minced garlic and sauté for another minute until fragrant.
Add the mutton chunks to the pot and brown them on all sides, about 10 minutes.
Once browned, add the carrots, celery, potatoes, tomatoes, and bay leaf to the pot.
Sprinkle in the fresh thyme, fresh rosemary, and ground black pepper.
Pour in the water, making sure all ingredients are submerged, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the mutton is tender.
Occasionally skim any froth from the top of the soup during the simmering process.
Adjust seasoning with additional herbs and pepper if needed, considering the low sodium requirement.
Remove the bay leaf and discard before serving.
Garnish the soup with freshly chopped parsley.
Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 23.4 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4675 mg | 99% | |
*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.
