Spring Lamb Soup

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

fatContent: 555 197 calories
saturatedFatContent: 28 1 grams fat
carbohydrateContent: 12 4 grams saturated fat
sugarContent: 36 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 36 4 grams protein
sodiumContent: 118 milligrams cholesterol

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