• 1 leek, chopped
  • 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 2 cel­ery sticks, chopped
  • 300g/11oz lean lamb fil­let, fine­ly sliced
  • 2 car­rots, chopped
  • 50g/2oz pre soaked pearl bar­ley
  • 1ltml/4 cups beef stock/broth
  • 2 bay leaves
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the leeks, onion, gar­lic, cel­ery & lamb in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the in­gre­di­ents are cooked through and ten­der. Re­move the bay leaves, check the sea­son­ing and serve.
  3. Lamb neck fil­let is a good lean choice for this soup.