Jamie Oliver Lamb Soup

Jamie Oliver Lamb Soup is everything you want in a comforting, soul-soothing bowl: rich spices, tender lamb, hearty chickpeas, and a swirl of creamy yogurt to top it all off. It’s a warm hug of a dish that hits all the right notes—savory, spicy, and satisfying. I whipped this up on a chilly evening and was blown away by how simple and flavorful it turned out. (inspired by Jamie Oliver)

Ingredients Needed

Spices & Seasoning:

• 2 tsp cumin powder
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp cardamom powder (optional)
• ¼ tsp cinnamon powder
• ½ tsp cayenne pepper (adjust to taste)
• ½ tsp black pepper
• 1 tsp salt

Base & Protein:

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 500 g / 1 lb lamb mince (ground lamb or beef)

Veggies & Broth:

• 2 tbsp tomato paste
• 2 carrots, peeled and chopped (chickpea-sized pieces)
• 600 g / 21 oz canned chickpeas, drained and rinsed (1.5 cans)
• 400 g / 14 oz crushed tomatoes
• 3 cups / 750 ml chicken broth or stock
• 1 bunch spinach, roughly chopped (about 4 packed cups)

Garnishes:

• Plain yoghurt (or sour cream)
• Chopped fresh coriander/cilantro

How To Make Jamie Oliver Lamb Soup

Sauté the Base:

Start by heating the olive oil in a large pot over high heat. Add the finely chopped onion and minced garlic. Stir them for about a minute until the onion turns translucent and aromatic.

Brown the Lamb:

Toss in the ground lamb and break it up with your spoon. Once it starts to lose its pinkness and take on a browned color, stir in all the spices—cumin, coriander, paprika, cardamom, cinnamon, cayenne, salt, and pepper. Cook it for another minute so the spices bloom.

Build the Soup:

Stir in the tomato paste and let it cook for a minute to caramelize slightly. Then, add the chickpeas, chopped carrots, crushed tomatoes, and chicken broth. Give it all a good stir and bring it to a simmer.

Simmer to Perfection:

Lower the heat, cover the pot, and let it simmer gently for about 10 minutes. You’re looking for the carrots to be tender but still holding their shape.

Finish with Greens:

Stir in the chopped spinach just before serving. It wilts quickly and brings a beautiful pop of green and freshness. Taste and adjust seasoning if needed, and add a splash of water if the soup’s thicker than you like.

Serve It Up:

Ladle the soup into bowls, top with a generous dollop of yogurt, and scatter fresh coriander over the top. It’s ready to enjoy!

Why I Love This Recipe

I made this on a rainy evening, and it absolutely hit the spot. The lamb gives the soup a rich depth of flavor, and the warm spices make it feel cozy and nourishing. Everyone went back for seconds, and it was just as tasty the next day. I especially love how easy it is to make with pantry staples—definitely one I’ll be making again!

Recipe Tips

• Swap the lamb: Ground beef or turkey works well if lamb isn’t available.
• Spice level: Adjust cayenne to taste or add fresh chili for extra heat.
• Make it creamy: Stir in a little coconut milk or cream for a richer finish.
• Bulk it up: Add a handful of cooked rice or orzo to make it even heartier.
• Top it your way: Try lemon zest, chili oil, or feta for fun flavor twists.

How To Store This Jamie Oliver Lamb Soup

At Room Temperature

Let it cool completely (within 2 hours) before storing. Don’t leave it out longer—it contains meat and dairy.

In the Fridge

Keep it in an airtight container and refrigerate for up to 4 days. The flavors deepen beautifully overnight.

In the Freezer

Freeze in a freezer-safe container or zip-top bag for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stove over medium heat, adding a splash of water or broth if it’s thickened. Or microwave in 2-minute bursts, stirring in between, until hot.

Nutrition Facts (per serving)

• Calories: 267
• Carbs: 21g
• Protein: 29g
• Fat: 16g
• Sugar: 4g
• Fibre: 5g
• Sodium: 410mg

Let’s Answer a Few Questions! (FAQs)

What cut of lamb works best for soup?
Ground lamb is great here for quick cooking, but lamb shank or shoulder works if you’re simmering longer.

Can I use dried chickpeas?
Totally! Just soak and cook them ahead of time—they’ll need to be fully tender before adding.

Is this soup spicy?
It has a gentle kick, but you can easily tone it down or dial it up depending on how much cayenne or chili you use.

Can I make it vegetarian?
Yes! Swap the lamb for lentils or more chickpeas, and use vegetable broth instead of chicken.

How long does this soup last?
It stays good in the fridge for 3–4 days and freezes well for up to 3 months.

Try More Recipes:

• Jamie Oliver Chicken Laksa Soup
• Jamie Oliver Carrot And Potato Soup
• Jamie Oliver Roasted Red Pepper Soup