For Vegetarian Version:
Replace lamb with bite sized pieces of mushrooms.
Replace chicken stock with vegetable stock or water.
Reduce cooking/simmering time to 20 minutes.
Remember to remove and set aside mushrooms before pureeing soup.
Other cooked vegetables (ie boiled cauliflower, fried eggplant or stir fried greens) or pulses (such as cooked chickpeas/ or other pulses) can be added at end as a further garnish.