Monday, May 30, 2011


2 Large Onions
500- 800g lamb ribs (cut into ribbetjies - cut into strips)
a few tiny pieces star anise
fresh celeriac stems (about half a handful)
1 bunch organic carrots

fresh sage (half a handful of the baby leaves)
fresh chives (about 5 leaves)

fresh rosemary (1 sprig- end of a stick)
fresh oregano (half a handful)
dried basil (2 Tablespoons)
dried origanum (1 Tablespoon)
1 medium to large butternut
2 large fresh mielies/corn
2 handfuls of rice noodles
olive oil
Black pepper
1 clove of garlic crushed

Take your lamb ribs and place them in an oven dish  sprinkle with olive oil, salt and black pepper and half of an onion roughly chopped. Add a little fresh rosemary and a sprig of fresh oregano. Place in the oven and bake at 190- 200 degrees Celsius. While the lamb is cooking in the oven in a Large pot chop up the remaining 1 and a half onions and fry in some olive oil with a tiny bit star anise until lightly browned. Add a little salt. Cut the corn off the cob and place in the browning onions and stir for a few minutes. Now add the celeriac stems and leaves chopped up medium fine. Stir for a little bit and then fill your pot with water until just above three quarters of the pot. Bring to the boil. While you are waiting for the watery soup to come to the boil peel and chop up your carrots into rounds and place in the soup. Add the fresh and dried spices (except the rosemary). Take out the floating star anise, if you can see any. Peel and cube the butternut and add to the lamb ribs which should be starting to brown - Cover the ribs with the butter nut and add some garlic and season with salt. Continue to bake the butternut and lamb ribs until the butternut is tender and the ribs are well cooked. At the same time the soup should be boiling, turn down to a simmer and allow to reduce for about an hour. Then place the butternut and lamb and all the juices etc from the lamb dish into the soup pot and continue to simmer - cover the soup and taste. Add salt and skim off the oils on top with a large spoon. Add the rice noodles 10 minutes before serving. Stir and season then serve in Large soup bowls



  1. I'm not sure if my comment went through, so I apologize if this is a duplicate...just wanted to say that I love the look of this flavorful soup! I have lamb ribs in my freezer and I'm adding butternut to my grocery list to make this!

  2. @Faith - cool, it would be great if you let me know how it came out :) and thanks for the comment :) it was nummy

    @Jay :) you should come have some :)

  3. That's a beautifully styled photo. Nicely done.

  4. Need to try this! Looks divine...
    Hope you are well B? xxx

  5. Oh yum, wish you lived closer and could deliver!;)

  6. @ FarmGirl - Hey Heidi ..i am well :)
    thanks for the comment - hugs B

    @Lana hahahah :)

  7. I would go for this food as well. Whole food and natural ingredients are healthy. No gluten and preservatives.

  8. Yummy! This looks and sounds delicious. Also, we have the same (or very similar) soup spoons :) Xx


your thoughts?