Hearty lamb and vegetable soup

Cooking Meat Hearty lamb and vegetable soup

This recipe is a great way to re-use leftover roast lamb.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery and turnip. Cook, stirring, for 5 minutes or until softened.
  2. Add lamb, stock, tomatoes and 2 cups cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until vegetables are tender. Season with pepper. Serve with bread.

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2 tsp olive oil
1 small brown onion, chopped
1 large carrot, peeled, chopped
2 celery stalks, chopped
1 small turnip, chopped
1 3/4 cups shredded Slow-roasted lamb
1 litre chicken stock
400g can diced tomatoes
Crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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