Lamb soup for young ones

Ingredients

• •About 180 grams lean lamb leg steak or lean shoulder lamb
• •2 celery stalks
• •1 small onion, peeled
• •340 grams buttercup squash or pumpkin
• •3 medium sized tomatoes
• •8 to 10 cups water
• •seasonings to taste

Directions

1. 1Remove any fat from lamb and then cut meat into tiny dice. Finely chop celery and onion. Peel pumpkin, remove seeds and then cut flesh into dice (about 2 cups). Blanch, peel and chop tomatoes.
2. 2Put lamb, vegetables, tomatoes and 8 cups of water into a big pot and bring slowly to the boil. Simmer for 2 hours, adding extra water if necessary.
3. 3For baby, remove some soup, including lamb pieces, and put through a baby mouli, or puree in a food processor, adding liquid as needed to make a soft, moist consistency. If your baby is only just beginning on solids, a few teaspoonsful make a meal, so freeze some meat and vegetable puree in baby-meal portions in an ice cube tray.
4. 4Season remaining soup to adult tastes with salt, pepper and chopped herbs.