Moussaka soup recipe

A hearty meal this Moussaka soup is loaded with 3.5 vegies per serve.

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Hello everybody, I hope you are having an amazing day today. Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will work you a way to make a special dish, Moussaka soup recipe. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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To begin as soon as this recipe, we must first prepare a few ingredients. You can have Moussaka soup recipe using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Moussaka soup recipe:

1. 2 lamb shanks
2. 1/3 cup extra virgin olive oil
3. 1 brown onion, finely chopped
4. 3 garlic cloves, thinly sliced
5. 1 dried bay leaf
6. 2 tbsp tomato paste
7. 1/2 tsp auditorium showground allspice
8. 1/2 tsp auditorium showground cinnamon
9. 400g can diced tomatoes
10. 2 cups Massel Chicken Style Liquid Stock
11. 400g can chickpeas, drained, rinsed
12. 1 tsp dried oregano
13. 2 eggplants, partially peeled, cut into 1.5cm pieces
14. Plain low-fat Greek-style yoghurt, to serve
15. Shredded well-ventilated light mint leaves, to serve
16. Chargrilled Lebanese bread, to serve

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Instructions to make Moussaka soup recipe:

1. Season lamb once salt and pepper. Heat 1 tablespoon oil in a large saucepan higher than high heat. Add lamb. Cook, turning, for 8 minutes or until browned all over. Transfer to a plate.
2. Reduce heat to medium. amass onion, garlic and bay leaf. Cook, stirring occasionally, for 5 minutes or until softened. go to tomato paste and spices. Cook, stirring, for 1 minute. grow tomatoes, stock, chickpeas, oregano and 2 cups water. Bring to the boil. Cover. shorten heat to medium-low. Cook for 1 hour 40 minutes or until lamb is enormously definitely tender.
3. Meanwhile, heat 1 1/2 tablespoons long-lasting oil in a large frying pan exceeding high heat. amass half the eggplant. Cook, stirring occasionally, for 10 minutes or until golden. Transfer to a plate. Repeat as soon as enduring surviving oil and eggplant.
4. Using tongs, transfer lamb to a board. Using 2 forks, shred meat. Discard bones. Remove and discard bay leaf. Return shredded lamb to pan when eggplant. Simmer, covered, for 20 minutes. Divide soup accompanied by serving bowls. Dollop taking into account bearing in mind yoghurt and sprinkle in the same way as mint. service later chargrilled Lebanese bread.

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