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. TASTY.
Before we left on our #PaleoPorn #roadtrip to Florida, I was trying to get rid of all the food in my refrigerator. In the process of my cooking marathon I didn’t buy any new foods. I opened the freezer to look at what I had left and that’s when I decided to cook my last lamb shank.
Not sure where to get grassfed lamb shank? I recommend Lava Lake Lamb or U.S. Wellness Meats. Both have lamb available if you can’t find them locally in the store, and if you’re near Chicago check out Standard Market and sometimes Whole Foods will even carry lamb.
Miami Beach has THE LARGEST and most amazing variety of odd bits and organ meats! They may not have grassfed beef or pastured raised pork and chickens readily available but the abundance of organ meats is quite amazing. And you’ll find them in every grocery store!
When Jeff & I travel I always take a walk through the local grocery stores, to see what is different from home and what’s locally available.
When we were in North Miami Beach I took Jeff to three different grocery stores ranging from the big-brand Publix all the way down to the ethnic grocery stores like M & L Food Market and Bay Supermarket. Thanks to the recommendations from Amanda from The Curious Coconut, I was able to pick up a nice stock of tapioca flour and plantain flour to bring home with us.
Unfortunately with the long drive home I did not take any of the organ meats but some of Amanda’s recipes like heart kabobs really get me excited to order more odd bits and experiment further.
Have you prepared your Paleo game day menu yet?
If you’re having an intimate gathering to watch the big game, you can whip up a big batch of this Eggplant Lamb Paleo Soup and if you’re looking for more game day recipe ideas take a gander at my first Paleo cookbook Pigskin Paleo. Keep it clean while watching the Super Bowl and plan ahead by picking up a copy of Pigskin Paleo before it’s too late. :)
Don’t take my word for it, Amanda has been testing recipes, check out what she’s saying on Instagram.
“Also from Pigskin Paleo by @marlasarris: bacon wrapped chicken chorizo jalapeño poppers. OMG this is one of the best things I’ve eaten recently. I have to make these again SOON! #paleo #primal #glutenfree #realfood #jerf”
- 2 eggplant
- 1 tablespoon coconut oil
- 2lbs lamb shank
- 4 cups (1 qt) chicken broth
- 2 cups water
- 1 large onion, chopped
- 4 cloves garlic
- sea salt
- 1lb white sweet potato, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1 cinnamon stick
- 4 tablespoons fresh parsley, chopped
Directions Makes 10 cups
- Preheat the oven to 400°F.
- 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.
- Melt coconut oil in a large deep pot over medium heat and brown lamb shank. (Be careful of splatter.)
- 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.
- Remove the lamb from the pan with a slotted spoon and let cool.
- Add potatoes, cumin, garlic powder, turmeric and cinnamon 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.
- Meanwhile, cut the meat off the bones and chop into bite-size pieces. Peel the eggplants and chop the flesh.
- 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. If you enjoy the taste of eggplant, leave a few pieces unprocessed. If you’re not a fan, blend until smooth.
- 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.
- Enjoy! :)