Fah-FahGoat and Vegetable Soup
A light but deeply savory soup of simmered goat, onion, greens, and potatoes, finished with fresh coriander and a little chili heat. It is the kind of brothy, restorative soup commonly served hot with bread alongside.
Prep
20m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 30mlVegetable Oil
- 750gGoat Shoulder (cut into chunks)
- 180gOnion (finely chopped)
- 120gLeek (finely chopped)
- 15gGarlic (crushed)
- 1.2lMeat Stock
- 320gPotato (peeled and cut into chunks)
- 250gGreen Cabbage (shredded)
- 150gKale (shredded)
- 20gGreen Chili (finely chopped)
- 10gSalt
- 4gBlack Pepper
- 20gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a soup pot over medium heat. Add the onion and leek and cook until softened, then stir in the garlic.
- 02
Add the goat shoulder and cook until it loses its raw color.
- 03
Pour in the meat stock and bring the soup to a boil. Reduce to a gentle simmer, cover, and cook until the goat shoulder is tender, about 75 to 90 minutes.
- 04
Add the potato and green cabbage and continue simmering until the potato is almost soft.
- 05
Stir in the kale and green chili and cook until the greens are tender.
- 06
Season the soup with the salt and black pepper, then finish with the fresh coriander just before serving.
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