Lamb and Vegetable Citrus Soup

This hearty soup combines tender lamb shoulder with a medley of fresh vegetables and a hint of citrus from orange, creating a unique blend of flavors that will warm you up this afternoon.

Steps

1. In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent. 2. Add the lamb shoulder pieces and brown on all sides, about 5-7 minutes. 3. Stir in the diced carrot, potatoes, and asparagus, cooking for another 5 minutes. 4. Add the sliced mushrooms and diced serrano pepper, mixing well. 5. Pour in the water or broth, bring to a boil, then reduce to a simmer. 6. Add the orange juice and zest, season with salt and pepper, and let it simmer for 1 hour or until the lamb is tender. 7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

1 oversized carrot, diced 8 oz fresh mushrooms, sliced 1 lb asparagus, trimmed and cut into pieces 1 serrano pepper, diced (adjust for spice) 1 large onion, chopped 3 cloves garlic, minced 1 lb lamb shoulder meat & bone, cut into chunks 2 medium potatoes, diced 1 orange, juiced and zested Fresh cilantro, for garnish Salt and pepper, to taste 4 cups water or broth