Goat Soup

Scroll down to the recipe card for the full recipe.

• Serve this substantial goat soup with slices of crusty bread, garlic bread, or dinner rolls, along with a salad. Try our Creole Bean Salad or Big Country Salad.

• Serve with Caribbean or Seasoned Rice.

• Make Ahead: The next day, goat soup tastes better because the flavors have time to blend. Make it ahead of time and keep it in the fridge or freezer for later use.

• Refrigerate: Leftovers can be stored in the refrigerator for 3-4 days in an airtight container. You can gently heat them up again on the stove over low heat or in the microwave on 50% power.

• Freeze: This soup is also freezer-friendly. It freezes well in freezer-safe containers or Souper Cubes, and when I want something warm & comfortable, I heat it up in the microwave.

• Select High-Quality Meat: Look for goat meat that is fresh and well-cut, and purchased from a reliable source. Bone-in cuts make the broth taste better.

• Adjust the spice: The spice profile of goat soup varies from recipe to recipe. You can change the spices to suit your taste and the style you want to achieve.

• Customize Your Soup: Depending on what veggies you have on hand, feel free to add or remove them.

• Consistency: If you think there is too much water, simply cook it until it reaches your desired consistency once the soup is done. Or, thicken it a little by making a slurry paste of wheat flour and water. Stir the paste to avoid lumps.

• Meat: If you like, you can swap goat meat with lamb, chicken, fish, tripe, or chicken gizzards. I suggest using fat-free meat and adding flavorful nalli or bone marrow bones.

When you're suffering from a severe cold during the winter months, goat soup gives you the warmth and strength you need. It is considered to be an effective treatment for fever, coughing, and limb pain. Cozy and nourishing, it's great in the rainy season as well.

This soup is flavored with bones. To ensure that the soup contains some meat as well, you might select the ones that have flesh on them. Although you can use different bone-in meats, mutton legs work best in this recipe. Instead of using mutton legs, you can also use mutton ribs.

The answer is probably right in front of you: a stew is essentially a richer, heartier soup.

Soups usually merely cook and warm the liquid, whereas stews reduce the broth to achieve maximum taste. While both are excellent in their own right, stews are nearly always richer and more filling than soups! 

If you like and enjoy this goat soup recipe, check out my other side dishes recipes. I hope you’ll like them too.