minted spring lamb soup
Preparation time 5 minutes, Cooking time 10 minutes
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
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. Calories per serving 357
|minted spring lamb soup|