Minted spring lamb soup
Ingredients
- 1.8 litres 3 pints gluten-free vegetable stock
- 150 g 5 oz baby carrots, peeled and sliced
- 275 g 9 oz cooked lamb, shredded
- 150 g 5 oz peas
- 8 spring onions sliced
- 4 tablespoons chopped mint
- salt and pepper
Instructions
- Pour the stock into a saucepan and bring to a simmer.
- Add the carrots and cook for 3–4 minutes, then add the lamb and peas and cook for a further 2 minutes until the vegetables are tender.
- Stir in the spring onions and mint, then season to taste.
- Ladle the soup into 4 bowls and serve.
- For minted spring lamb salad, whisk together 2 tablespoons olive oil, 1 tablespoon chopped mint, 2 teaspoons lemon juice, ½ teaspoon clear honey and salt and pepper in a bowl.
- Place 50g (2 oz) baby spinach leaves, 50 g (2 oz) watercress and 2 sliced roasted peppers in a salad bowl with the seeds of 1 pomegranate, 75 g (3 oz) crumbled feta cheese and 300 g (10 oz) shredded cooked lamb.
- Toss with the dressing and serve.
Nutritional Information
Calories: 357 kcal
