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Eggplant Lamb Paleo Soup

Eggplant Lamb Paleo Soup is so smooth and flavorful, it will warm you up from the inside out. by Marla Sarris, updated November 30, 2016 Posted on January 15, 2014

Eggplant Lamb Paleo Soup
Marla Sarris
Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, Studio Manager & Barre Instructor at The Dailey Method, Personal Trainer & Small Group Fitness Instructor at Legit Fit, as well as the Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

Give yourself some time with this Eggplant Lamb Paleo Soup, it’ll take a while but I guarantee the flavors are worth the wait!

Looking back, these photos probably don’t do the amazing flavor this soup has, justice. So you’ll just have to take it at my word. THIS. SOUP. IS. AMAZING.

Eggplant Lamb Paleo SoupEggplant Lamb Paleo Soup

Before we left on our road trip to Florida, I was trying to get rid of all the food in my refrigerator. In the process, I didn’t buy any new foods and when I opened the freezer to look at what I had left, that’s when I decided to cook my last lamb shank.

Where to Find Grass-fed Lamb Shanks

I recommend Lava Lake Lamb or U.S. Wellness Meats if you don’t have local access to grass-fed lamb. Both of these online retailers carry grass-fed lamb as easy alternatives that will deliver right to your door.

And if you’re near, Chicago check out Standard Market or our farmers Eric & Sam at Nature’s Choice Farm. Plus, sometimes Whole Foods will even carry it in the freezer section so that’s another option.

Speeding Up The Process

Most cuts of lamb require them to be cooked slow and low. Meaning low heat for a long period of time. Think slow cooker or braising meat in a covered dish for several hours in the oven.

If you’d like to speed this soup up a bit, I highly recommend you cook the lamb shanks in a pressure cooker while getting the rest of the ingredients going in a large pot on the stovetop at the same time.

To cook the lamb shanks in the pressure cooker brown the shanks in the pot over medium heat. Season with sea salt and add enough water to cover then add the lid, increase the heat to medium-high and bring to pressure. Once at pressure reduce the heat to medium and cook for 20-30 minutes at pressure. Meanwhile continue following the directions below for preparing the soup at the same time.

To Blend Or Not To Blend

Originally I intended this soup to be a smooth paleo cream soup which is why I used my blender, as stated in the recipe below. However, if you don’t have a blender or immersion blender you can absolutely serve this unblended.

I recently prepared this soup again and didn’t have access to a blender. I cooked the lamb in my pressure cooker to speed things up and served the soup as is and it was just as fabulous as the first time I made it. :)

Eggplant Lamb Paleo Soup

Eggplant Lamb Paleo Soup

Yield: 10 cups

Ingredients

  • 2 eggplant
  • 2 tablespoons coconut oil
  • 2lbs lamb shanks
  • 4 cups (1 qt) chicken broth
  • 4 cups water
  • 1 large onion, chopped
  • 4 cloves garlic
  • coarse ground sea salt
  • 1lb white sweet potato, peeled & chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 1 cinnamon stick
  • 4 tablespoons fresh parsley, chopped

Directions

  1. Preheat the oven to 400°F.
  2. Prick eggplant all over with a fork, lay on a rimmed baking sheet and bake for 50-60 minutes, until soft. Remove from the oven and let cool.
  3. Melt coconut oil in a large deep pot over medium heat and brown lamb shank. (Be careful of splatter.)
  4. Once meat is browned on all sides add chicken broth, water, onion, garlic and pinch of sea salt. Bring to a boil, reduce heat, cover and let simmer for 1 1/2 hours.
  5. Remove the lamb from the pan with a slotted spoon and let cool.
  6. Add potatoes, cumin, garlic powder, turmeric and cinnamon stick to the pan, stir well and bring back to a boil. Reduce the heat and simmer for 20-25 minutes, until the potatoes have softened.
  7. Meanwhile, cut the meat off the bones and chop into bite-size pieces. Peel the eggplants and chop.
  8. Remove the pan from the heat and cool slightly. Remove and discard the cinnamon stick. Ladle the soup into a blender in batches and process until smooth or use a stick blender/immersion blender to process the soup until smooth. Add the eggplant and process the soup again with the immersion blender until smooth.
  9. Return the puree to the pan (if using a blender). Ladle soup into a bowl, garnish with lamb and parsley, season to taste with salt & pepper and serve.
  10. Enjoy! :)

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About the Author Marla Sarris

Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, Studio Manager & Barre Instructor at The Dailey Method, Personal Trainer & Small Group Fitness Instructor at Legit Fit, as well as the Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

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