Spring Lamb Soup

SIMPLY COOKING RECIPES collected many recipes from any source

This recipe is all about letting the beautiful flavour of spring vegetables shine through. Adding leftover roast lamb shoulder to the zucchini and peas turns a light meal into a hearty one, while keeping it fresh and healthy.

The ingredient of Spring Lamb Soup

• 120g dried vegeroni spiral pasta
• 1 tablespoon extra virgin olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 1 carrot diced
• 1 celery stalk diced
• 1 5 litres massel vegetable liquid stock
• 1 cup fresh peas or frozen peas
• 100g sugar snap peas trimmed
• 1 bunch baby asparagus cut into 4cm lengths
• 1 1 2 cups cold shredded leftover cooked lamb see notes
• 2 tablespoons fresh curly parsley torn

The Instruction of spring lamb soup

• cook pasta following packet directions drain refresh under cold water
• meanwhile heat oil in a large saucepan over medium high heat add onion garlic carrot and celery cook stirring occasionally for 3 minutes or until vegetables have softened add stock bring to a simmer cover reduce heat to low cook for 15 minutes
• add peas sugar snap peas asparagus and lamb simmer for 2 minutes or until lamb is heated through remove from heat stir in pasta season with salt and pepper sprinkle soup with parsley serve

Nutritions of Spring Lamb Soup

calories: 555 197 calories
calories: 28 1 grams fat
calories: 12 4 grams saturated fat
calories: 36 3 grams carbohydrates
calories: n a
calories: n a
calories: 36 4 grams protein
calories: 118 milligrams cholesterol
calories: 1649 milligrams sodium
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calories: nutritioninformation