Lamb and vegetable soup

Serves 4



1 kg soup starter park (vegetables: onion, carrot, potato, turnip, parsnip swede, celery)

2 tbsp olive oil

1 L vegetable stock

400 g left over roast lamb



Peel vegetables and dice into approximately 1 cm cubes

Add oil to a large pot

Gently fry onion first, then add rest of vegetables and fry gently until coated with oil and softened

Boil kettle and make up stock (eg 2 tsp stock powder to 1 L boiling water)

Add stock to pot

Slice cooked roast into small thin pieces, add to soup

Simmer until vegetables are tender



Barley or a small pasta eg risoni may be added to make the soup more filling






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