Hearty Lamb and Butternut Soup

Hearty Lamb and Butternut Soup

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The aromatic combination of coriander and cumin with the lamb mince makes this a soup that fills your stomach and your soul!

  • Recipe serves4
  • Preparation time30 minutes
  • Cooking time70 minutes


  • 30 ml Margarine
  • 2 Cloves garlic, roughly chopped
  • 1 kg butternut, peeled and cubed
  • 1 KNORR Vegetable Stock Pot
  • 5 ml Robertsons Coriander
  • 200 g Extra lean lamb mince
  • 100 ml Cold water
  • 1 Onion, roughly chopped
  • 5 ml Robertsons Cinnamon
  • 1.75 l Cold water
  • 5 ml oil
  • 5 ml Robertsons Ground Cumin
  • 1 sachet KNORR Spaghetti Bologanise Dry Cook-in-Sauce


  • Melt margarine in a large pot and fry the onion, garlic and Robertsons Cinnamon for 5 minutes.
  • Add the butternut, water and KNORR Vegetable Stock Pot and bring to the boil.
  • Allow to boil for 30 minutes or until the butternut is soft.
  • Heat oil in a pan and fry the Robertsons Coriander and Cumin for 2 minutes.
  • Add the lamb mince and brown well.
  • In a small bowl mix the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce with the cold water to make a smooth paste.
  • Add the paste to the lamb mince and stir well and allow to cook for 10 minutes.
  • Remove pot from the heat and using a stick blender blend the butternut until smooth.
  • Add the mince and return to the heat and allow to simmer for a further 10 minutes.
  • Serve with crusty bread.