Ann’s aromatic lamb soup

Ann Urpani cooks up a tantalising lamb soup that’s also easy to make!


3-4 cloves garlic

Bunch of parsley

Bunch of mint

2 onions

2 sticks of celery

Tomato paste

1 red pepperoncino

2 large carrots

1 can chick peas

Some risoni pasta

500g lamb

Fresh chopped mint and garlic

Lamb stock (either home made or with a cube)


1) Chop garlic, carrots, celery and half a chilli depending on how spicy you want your soup and lightly fry. Add about 2 tablespoons of tomato paste and carry on frying gently. 

2) Add the lamb and a handful of mint, mix and let it cook on a medium heat stirring occasionally.

3) Make a lamb stock and when this is ready add to the carrot and lamb mixture cook further on low heat for 15 minutes then add the risoni pasta, the chick peas and just before serving, the rind of 1/2 a lemon together with some chopped fresh garlic, mint and parsley, and if you like the rest of the chilli.

This recipe originally appeared in the March 2010 edition of Gourmet Today