Fresh Mint Lamb Soup
Equipment
- large saucepan
- ladle,
- chopping board,
- Knife
Ingredients
- 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 fresh mint
- Salt and pepper to taste
Instructions
- In a large saucepan, bring the vegetable stock to a simmer.
- Add the sliced carrots to the simmering stock and cook for 3-4 minutes until slightly tender.
- Stir in the shredded lamb and peas, and cook for an additional 2 minutes until the vegetables are tender.
- Add the sliced spring onions and chopped mint to the soup, then season with salt and pepper to taste.
- Ladle the soup into bowls and serve hot.
Notes & Wine Advice
Wine Pairing:
A medium-bodied red wine like Merlot or a light-bodied white wine such as Sauvignon Blanc complements the flavors of this soup, enhancing the freshness of the mint and the richness of the lamb.Nutrition values
Calories: 199 kcal | Carbohydrates: 14 g | Protein: 20 g | Fat: 6 g | Sugar: 5 g