Leftover shredded lamb and spring vegetable soup recipe
A substantial and hearty main course soup, full of chunky seasonal veg – just right for a cool spring evening. This recipe is a mouthwatering leftovers idea from our spicy lamb with herb and nut rice dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
See method- Serves 4
- 10mins to prepare and 15mins to cook
- 305 calories / serving
- Healthy
- Dairy-free
Ingredients
- 5ml (1tsp) olive oil
- 1 red onion, finely diced
- 1 garlic clove, crushed
- 1 celery stick, finely diced
- 1 carrot, finely diced
- 1.2 litres (2 pints) vegetable stock
- 200g (7oz) potatoes (new, baby new or charlotte), cut into small chunks
- 8 asparagus stalks, trimmed and cut into 3 pieces
- 250g (8oz) broad beans, podded
- 400g (13oz) tinned chickpeas, drained
- 200g (7oz) leftover lamb, torn
- 2 pinches salt
- freshly ground black pepper
- 3tbsp fresh chives, chopped
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Shop ingredientsEach serving contains
- Energy
- 1290kJ 305.0kcal
- Fat
- 11g
- Saturates
- 3g
- Salt
- 0.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 28.8gProtein 24.4gFibre 11.8g
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- Heat the oil in a large saucepan and cook the onion, garlic, celery and carrot for 5 minutes until softened. Pour over the stock and bring to the boil.
- Add the potatoes and simmer for 5 minutes before adding the asparagus, broad beans, chickpeas and lamb for a further 5 minutes until everything is tender. Season with salt and freshly ground pepper and scatter with the chives to serve.
- See more Lamb recipes
Please note that 200g (7oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
