Middle Eastern Lamb and Spinach Soup
Warm, hearty, and packed with bold Middle Eastern flavors, this Lamb and Spinach Soup is a comforting dish that's perfect for any season. Featuring tender ground lamb infused with aromatic spices like cumin, coriander, cinnamon, and smoked paprika, this soup boasts a rich depth of flavor that pairs beautifully with vibrant baby spinach and a zesty hint of lemon juice. Simmered with diced tomatoes and a choice of chicken or vegetable broth, the result is a fragrant, broth-based meal that's both nourishing and satisfying. Ready in under an hour, it's an ideal weeknight dinner or an impressive starter for a dinner party. Garnish with fresh cilantro or parsley for a burst of freshness, and serve with crusty bread or over steamed rice for an extra filling touch. This recipe is a celebration of Middle Eastern cuisine, perfect for anyone seeking a comforting twist on traditional lamb soups.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 pound ground lamb
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 14 ounces diced tomatoes (canned, with juice)
- 4 cups chicken or vegetable broth
- 4 cups baby spinach leaves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro or parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the ground lamb to the pot. Cook for 6-8 minutes, breaking it up with a spoon, until it is browned and fully cooked.
Stir in the ground cumin, coriander, cinnamon, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant.
Add the canned diced tomatoes with their juice and stir to combine.
Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes to allow the flavors to meld.
Stir in the baby spinach leaves and cook for another 5-7 minutes until the spinach is wilted and tender.
Add the lemon juice, salt, and black pepper. Stir well and adjust seasoning to taste if needed.
Ladle the soup into bowls and garnish with chopped fresh cilantro or parsley.
Serve hot with crusty bread or over steamed rice, if desired.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.8 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 861 mg | 18% | |
*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.
