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Hearty lamb and vegetable soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Transform leftover roast lamb into a delicious meal.
Ingredients:
  • 9.20 gm olive oil
  • 1 small brown onion, chopped
  • 1 large carrot, peeled, chopped
  • 2 celery stalks, chopped
  • 1 small turnip, chopped
  • 437.50 ml shredded Slow-roasted lamb
  • 1 litre chicken style liquid stock
  • 400g can diced tomatoes
  • Crusty bread, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Add onion, carrot, celery, and turnip. Sauté, stirring occasionally, until vegetables are softened, about 5 minutes.
  • Combine lamb, stock, tomatoes, and 2 cups of cold water in a pot and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes until vegetables are tender. Season with pepper and serve with bread.

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