LAMB AND ZUCCHINI SOUP

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SERVES 4

The anti-inflammatory spices turmeric and cinnamon assert themselves beautifully here against the boisterous lamb and sweet zucchini – two winning participants standing shoulder to shoulder to deliver enough protein and fibre to boost immunity and get your digestive system moving.

2 tablespoons extra virgin olive oil

1 kg (2 lb 4 oz) diced lamb (shoulder or leg), fat trimmed

1 onion, finely sliced

2 teaspoons ground turmeric

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 tablespoon harissa

2 medium zucchini (courgettes), chopped

2 litres (68 fl oz/8 cups) chicken broth

1 organic egg (optional)

1 large tomato, diced

90 g (3¼ oz/2 cups) baby English spinach

juice of 1 lemon

75 g (2½ oz/1 bunch) coriander (cilantro), leaves picked, or micro coriander, to serve

freshly cracked black pepper, to serve

Heat half the oil in a large frying pan over high heat. Add half the lamb and cook for 5 minutes, browning on all sides. Remove from the pan and set aside. Repeat with the remaining lamb, using the same oil.

Heat the remaining oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 5–6 minutes or until caramelised. Add the turmeric, ginger and cinnamon and cook for 1–2 minutes or until the spices are aromatic. Add the lamb and stir to coat in the spice mix. Add the harissa and zucchini and stir well. Pour in the broth and bring to the boil, then reduce the heat and simmer, covered, for 1 hour or until the lamb is tender.

In a cup, lightly whisk the egg, if using. Pour it into the soup mixture, stirring constantly. Add the tomato, spinach and lemon juice, and simmer for 5 minutes.

Remove from the heat, allow to cool slightly, then purée in batches in a food processor or blender. Grind over the pepper, garnish with coriander and serve.