Good Eats By Rose

1) In a large pot on medium high, begin to sauté the ground lamb mince. Add the following seasonings to the lamb: 1 tsp each of salt, pepper, Italian, and paprika. Once cooked, set the lamb aside in a bowl (you will add this back into the soup later).
2) In the same pot with the leftover lamb juices, add the chopped onion, carrot, celery, peppers, and garlic. To the veggies, add another round of the same seasonings you seasoned the lamb with. Sauté on medium-high for about 10 minutes until translucent.
3) Add the 2 cans of whole tomatoes. Using a spatula, break the whole tomatoes until they’re in small pieces.
4) Now add both the chicken broth and coconut milk into the pot, give it a stir, and then cover and bring the soup up to a boil (about 10 minutes on medium-high).
5) Once a boil begins, bring back down to simmer, squeeze in the juice of 1 lemon, and then add the 500g uncooked gnocchi. Simmer the soup for 5 minutes to cook the goochi.
6) Time to add back in the lamb mince, and then add in the chopped kale, stirring in to wilt the kale. Simmer for another 2-3 minutes (or longer if desired) and enjoy!
7) Optional serve with parmesan cheese, parsley or fresh dill.