Vegetable Lamb Soup in Pots
A hearty, healthy and aromatic dish! Fillet or bone-in meat can be used. Eggplants can be replaced with zucchini. These ingredients make 6 portions in pots with a volume of about 400 ml.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- lamb 500 g
- potato 500 g
- eggplants 250 g
- tomatoes 250 g
- bell pepper 200 g
- onion 200 g
- carrot 150 g
- peppercorns
- salt
- pepper
- thyme
Instructions
Step 1 of 16
Finely chop the onion.
Step 2 of 16
Cut the carrot into thin rounds.
Step 3 of 16
Place the meat in the pots.
Step 4 of 16
Layer some carrot and onion on top. Add 3–4 peppercorns to each pot.
Step 5 of 16
Pour in water so that it covers the carrot, onion and meat. Cover with lids and place in the oven. Bake at 180 degrees for 30 minutes.
Step 6 of 16
Cut the eggplants into cubes.
Step 7 of 16
Cut cherry tomatoes in 2 halves (or cut regular tomatoes into cubes).
Step 8 of 16
Remove seeds from the pepper and cut into cubes.
Step 9 of 16
Cut the potato into cubes.
Step 10 of 16
Add the potato to the pots.
Step 11 of 16
Add eggplants on top.
Step 12 of 16
Then add the pepper.
Step 13 of 16
Place tomatoes over the pepper. Add salt and pepper.
Step 14 of 16
Add 3 sprigs of thyme (or 1 tbsp dry thyme) on top of the tomatoes.
Step 15 of 16
Pour in water so that it almost covers the tomatoes. Cover with lids and place in the oven. Bake at 180 degrees for an hour.
Step 16 of 16
Before serving, sprinkle with herbs or garnish with fresh sprigs of thyme.