Mediterranean Diet Paya Soup
Warm, comforting, and brimming with flavor, this Mediterranean Diet Paya Soup is a nutrient-rich twist on the traditional lamb trotter soup. Featuring tender, gelatinous lamb trotters simmered to perfection in an aromatic broth infused with garlic, bay leaves, earthy cumin, and fragrant oregano, this dish is a hearty yet wholesome delight. Fresh vegetables like carrots, celery, and onions add depth and nutrition, while a splash of lemon juice brightens the flavors with a citrusy zing. Cooked low and slow to extract every bit of goodness, this soup is a collagen-packed, anti-inflammatory powerhouse perfect for strengthening joints and promoting gut health. Garnished with fresh parsley for a burst of herbal freshness, this Mediterranean-inspired recipe is a soul-warming meal that elegantly balances tradition and a healthy, whole-foods approach. Whether you're embracing the Mediterranean diet or simply seeking a delicious, nourishing soup, this Paya creation is sure to impress.
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Recipe Information
Ingredients
- 4 pieces lamb trotters
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2.5 liters water
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped
Instructions
Thoroughly clean the lamb trotters under running water and pat them dry using paper towels.
In a large, heavy-bottomed pot, heat the olive oil over medium heat.
Add the chopped onion, diced carrot, and diced celery to the pot. Sauté until the onions are translucent, about 5 minutes.
Stir in the minced garlic, bay leaves, oregano, cumin, coriander, salt, and black pepper. Cook for another 2 minutes until fragrant.
Add the lamb trotters to the pot and sear them slightly for about 5 minutes, turning occasionally.
Pour in 2.5 liters of water, ensuring the trotters are fully submerged.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, skimming off any foam or excess oil that rises to the surface.
After 2 hours, check the tenderness of the trotters. They should be soft, with the gelatinous parts well-cooked and the broth rich in flavor.
Stir in the lemon juice and allow the soup to simmer for an additional 10 minutes.
Remove the bay leaves and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls, garnishing with fresh parsley.
Serve hot and enjoy your Mediterranean-inspired Paya Soup.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 2989 mg | 130% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 15.0 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2282 mg | 49% | |
*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.
