Low Fat Hearty Mutton Soup

Warm up with a steaming bowl of Low Fat Hearty Mutton Soup, a wholesome and flavorful dish that balances indulgence with health. Made with lean, bone-in mutton and a medley of nutrient-packed vegetables like carrots, celery, and potatoes, this soup is simmered to perfection in a fragrant broth infused with fresh thyme and a hint of garlic. By using low-sodium chicken or vegetable stock and just a touch of olive oil, this recipe keeps the fat content in check without compromising on heartiness or taste. Perfect for chilly nights or cozy gatherings, it’s an ideal choice for those seeking a satisfying, low-fat meal. Garnished with fresh parsley, this comforting classic serves up robust flavors in every spoonful, and with a prep and simmer time of just over two hours, it’s a culinary reward worth the wait.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 500 grams lean mutton, bone-in
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and cubed
• 3 sprigs fresh thyme
• 1 bay leaf
• 6 cups low-sodium chicken or vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Trim excess fat from the mutton and cut into 2-inch pieces.

Step 2

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Add the minced garlic and sauté for another minute until fragrant.

Step 4

Increase heat to medium-high and add the mutton pieces to the pot. Brown the mutton on all sides, about 8-10 minutes.

Step 5

Add the diced carrots, celery, and cubed potatoes to the pot, stirring to combine with the mutton.

Step 6

Tie the thyme sprigs together with kitchen twine for easy removal later. Add the tied thyme and bay leaf to the pot.

Step 7

Pour in the low-sodium broth, ensuring that the ingredients are well covered. Bring to a boil.

Step 8

Once boiling, reduce the heat to low and cover the pot. Simmer for about 1.5 to 2 hours, or until the mutton is tender and the vegetables are soft.

Step 9

Season the soup with salt and black pepper. Remove the tied thyme and bay leaf.

Step 10

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2973.3g)

Amount per serving	% Daily Value*
Calories	1982.6

Total Fat 118.6g	0%
Saturated Fat 42.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 375mg	0%
Sodium 3912.4mg	0%
Total Carbohydrate 126.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 22.9g
Protein 107.8g	0%

Vitamin D 0IU	0%
Calcium 403.7mg	0%
Iron 16.2mg	0%
Potassium 5048.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 21.5%

Carbs: 25.2%