Special Diet - Created Date : 4.9.2019

This One Pot Lamb & Vegetable Soup is loaded with seasonal vegetables ...

This One Pot Lamb & Vegetable Soup is loaded with seasonal vegetables ...

This One Pot Lamb & Vegetable Soup is loaded with seasonal vegetables and grass-fed lamb. This modified version is wonderfully Whole 30 and can easily be made into Paleo and GAPS by swapping out the potatoes for celeriac root.

This post may contain affiliate links for your convenience. Thank you for supporting this site with purchases made through these links. See my full DISCLOSURE for details.

We love this One Pot Lamb & Vegetable Soup that originates in Uzbekistan – to the natives known as Lagman. There are many varieties of Lagman, some calling for black cumin (which is very tough to source), other more simpler recipes just use a tomato base broth with potatoes and noodles.

The version below is adapted from my childhood’s Lagman recipe and weaved into a good helping of vegetables (think zucchini noodles). Of course, you may opt to use regular noodles, or even home-made, but I love to use soups as a way to get more vegetables into my family’s diet. It’s another way you can be intentional in the kitchen.

[Tweet “#zucchini, #peppers, #potatoes oh my! This super #nourishing #soup has it all, it even has #lamb”]

Now for the sake of full disclosure, I must admit this: I take shortcuts whenever I can. Soups for me are ideal because I can literally have dinner ready in under 40 minutes. Thanks to my constant supply of bone broth in the fridge, I can minimize my time in the kitchen.

Another trick I’ve learned over the years is to cook lamb in a slow cooker the prior day, shred it and can it so you will have cooked lamb for stir frys or soups available. Canned lamb lasts 3-6 months in the refrigerator and is great to use in quick recipes such as this. You can also omit the lamb and make this meatless. The recipe card below uses traditional method for making this soup, but I love having this little shortcut.

I just love how I can throw a bunch of vegetables together and have dinner served in less than an hour! Hey, fellow mamas – if you’re still looking for that secret – look no further. I’ve got one word for you: SOUPS!

Note: for buckwheat pasta, cook 1.5 cups according to package directions prior to adding them to the soup.

Even though this seasonal soup is full of vegetables, it still makes for a very hearty and filling meal. The lamb and potatoes (or celeriac root) are a tasty addition in this soup. Something about the whole combination of cumin, tomato sauce and all the vegetables under the sun, makes me hungry.

Note: To make this Paleo or GAPS, simply either omit potatoes or swap them out for celeriac root.


On medium high heat, in a Dutch oven, melt cooking fat. Brown lamb on all sides. Remove and set aside.

Without cleaning the Dutch oven, add additional fat if necessary. Add onions, carrots, celery and mushrooms one at a time giving about a minute of cooking time between additions. Add tomato sauce and cook for 3 more minutes.

Add browned lamb and water and bring to a boil. Reduce heat, close pot and allow to simmer for approximately 25 minutes.

If using previously cooked lamb, add the meat and bone broth to the pot and heat enough to bring it to a gentle boil.

If using pasta, now would be a good time to cook them according to package instructions.

Add potatoes. Season with spices and check for taste. Close the lid again and bring to a boil on high heat. Cook for about 5 minutes or until potatoes are fork tender.

Take off heat and add remaining ingredients, zucchini, bell peppers and parsley. Close the lid and allow to sit for 10-15 minutes for flavors to incorporate.

Serve with rye bread or keep it gluten free. Enjoy!

Recipe Notes

If using previously cooked lamb, skip step 1 and go straight to cooking the vegetables. In step 3, add the cooked lamb and bone broth to the pot instead of water and heat enough to bring it to a gentle boil.

About Anya

Anya is the founder and author behind Prepare & Nourish, a place where she shares her passion for traditional, healthy and delicious foods. She enjoys re-creating her deeply rooted Slavic recipes with nourishing ingredients all the while keeping her home and homeschooling their children. She and her husband love to share good food with good friends around their hand-crafted farmhouse table in Northern California. You can connect with Anya on Facebook, Instagram,Twitter, and Pinterest.

Reader Interactions


I made this last night and the whole family loves it! Instead of zucchini noodles, I cubed the zucchini and it was delicious. We boiled egg noodles on the side and added them to each individual bowl. This way those of us that are gluten free can still eat the soup. Thanks for a great recipe!

Hi there, Anya,

I saw your stew at Real Food Fridays and had to come by to see more. Such a beautiful blog you have and this recipe is just looking so darn delicious!

I’d love to feature this on my upcoming Tuesday Tidbits with your permission. All credits and links back to you, of course.

Followed on FB and IG. Have a great weekend!

Such a beautiful soup! Love that overhead shot of it in the blue pot. Thanks so much for sharing this with us at Savoring Saturdays linky party! Happy Holidays! Hope you’ll come back and join us again in the new year.

Both your recipes you shared on the Homestead Blog Hop look fabulous! My husband will really love the cajun fish tacos, but I love lamb even if we don’t get it very often. Thanks for sharing, I’m pinning!

5 Amazing Online Cooking Taught You All The Skills You Need

1. Savory.tv

Savory.tv carries a fist. It is based on the noble mission of helping viewers create restaurant-quality dishes in their own homes, because all content is created by professional chefs. In addition to the fun videos placed directly on the site, it also has recipes, tips, global food trivia, and little-known food facts. Find recipes easily by using the search box or by clicking one of the many recipe categories listed on the right side of the site. They also have a fun "Ask to Chef" feature, a blog chock full of beer and wine pairing suggestions and food, and many resources like how to find a sustainable farm near you. This video shows the preparation of the classic Butter Chicken recipe made at the Sahara Restaurant in Mississauga, Ontario, Canada.

2. The New York Times Food Videos

Do you turn your mouth into the New York Times food section just to irrigate seasonal recipes created by culinary coffees such as Mark Bittman? I did it too. The recipes are helping, but I would like to see how a professional chef is following them to get tips on everything from knife masters to food and beverage pairings. The New York Times Food Videos section does all of the recipes that they publish, as well as clips of great food news, trends, and discoveries, as well as an easy-to-navigate interface. Melissa Clark recently took us to her kitchen to show us how Satan prepared the Cooking Cake.

3. Everyday Food With Sarah Carey

Sometimes I enter the local market without a list and my mind is literally emptying. I see all these great food and I don't know what to do with it. Sarah Carey is our guide to take daily items from the market and turn them into healthy, cheap, fast and easy to prepare meals for ourselves and the whole family. The show features every Everyday Food, easy breeze style and infectious laughter that makes the show as fun as it helps. In this video Sarah offers us an easy, delicious and economical green juice recipe.

4. FudeHouse

Jeffrey de Picciotto is the real issue when it comes to pursuing food passion. He started as a trainee at New York's Dickson's Farmstand Meats and worked in the upcountry. The multicultural background and the experience he lived as a creative director and chef, FudeHouse met on site, filled with videos to teach you how to cook from the heart and soul instead. Would you like to know how to tie up turkey, make pork sandwiches with meat, grate ginger easily, or take out the perfect pizza crust? Jeffrey has helped you with tips, advice, recipes, techniques and encouragement. I think I fell in love. In this video, Jeffrey shows us how to make the restaurant-quality steak at home.

5. Sorted Food

They all laugh, make food and share in a British accent! This is the recipe for success for SORTED Food, an online cooking program funded by five chefs who offer the lighter side of cooking with equal piece of knowledge and fun. From the three-part series in chocolate to how to make sushi rolling, these blocks share everything they know about food and live a happy life inside and outside the kitchen. If you go directly to their YouTube channels, they also share their favorite online dining programs ranging from sweet Lovely Lady Pastries to Nicko's Kitchen. With their signature humor and impressive accents, they show us how to prepare a spectacular, highly satisfying Thai Noodle Broth.

  • SHARE :