Paleo Hearty Mutton Soup
Warm up with the rich and comforting flavors of our *Paleo Hearty Mutton Soup*, a nutrient-packed recipe that's perfect for a wholesome, satisfying meal. Tender, bone-in mutton is simmered slowly with a medley of root vegetables like carrots, parsnips, turnips, and celery, creating a robust and deeply flavorful broth. Infused with the earthy aromas of fresh thyme, rosemary, and bay leaves, this soup is both hearty and paleo-friendly, free from grains, dairy, and processed ingredients. The mutton’s natural richness is beautifully complemented by the vibrant addition of tomatoes and a garnish of fresh parsley. Ready in just over two hours, this recipe is worth every minute, delivering a bowl of soul-warming comfort that serves six. Perfect for cold evenings or anytime you crave a nourishing, protein-packed meal, this mutton soup is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1.5 pounds mutton, bone-in
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 medium carrots, sliced
- 1 medium parsnip, sliced
- 2 celery stalks, chopped
- 1 medium turnip, diced
- 2 medium tomatoes, chopped
- 2 teaspoons fresh thyme
- 1 teaspoon fresh rosemary
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 6 cups beef broth
- 2 tablespoons chopped parsley, for garnish
Instructions
Heat the olive oil in a large soup pot over medium-high heat.
Add the mutton pieces and brown them on all sides for about 8-10 minutes. Remove the mutton and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sauté for an additional minute until fragrant.
Stir in the carrots, parsnip, celery, turnip, and tomatoes, cooking for about 5 minutes until they start to soften.
Add the browned mutton back into the pot along with the thyme, rosemary, bay leaves, salt, and pepper.
Pour in the beef broth and bring the mixture to a boil.
Reduce the heat to low and let it simmer for 90-120 minutes, or until the mutton is tender and the flavors have melded together.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with chopped parsley.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 818 mg | 17% | |
*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.
