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| Servings |
Ingredients
- 2 tablespoons coconut oil organic
- 2 yellow onions (about 4 cups sliced thin)
- 6 garlic cloves (minced)
- 6 bay leaves
- 1 tablespoon smoked paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 lbs lamb, ground organic
- 14.5 oz can tomatoes, organic fire roasted diced (about 1 1/2 cups)
- 2 lbs butternut squash (about 4 cups large diced)
- 32 oz vegetable broth low sodium
- 8 swiss chard leaves (about 4 cups, stems cut off, greens chopped)
- 13.5 oz can coconut milk, organic full fat
- salt & ground pepper to taste
Ingredients
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Instructions
- Heat soup pot on medium heat with coconut oil and sliced onions. Sauté on medium heat until onions are caramelized, 8-10 minutes.
- Add minced garlic and bay leaves and sauté 1-2 minutes.
- Add paprika, cinnamon, nutmeg and sauté 1 minute.
- Fold in the ground lamb and sauté until the lamb is just about browned.
- Add fire roasted tomatoes, butternut squash, and broth. Cover and let soup simmer for at least 15 minutes until squash is tender.
- Fold in chopped chard and simmer another 5 minutes.
- Remove from heat, remove bay leaves for service, and finish with coconut milk, salt, and pepper.
Recipe Notes
Another recipe by Chef Honor Harvey.
