Minted Spring Lamb Soup
Minted Spring Lamb Soup combines tender shredded lamb with baby carrots, peas, spring onions, and fresh mint in a light vegetable broth. This quick gluten-free soup is ready in only 15 minutes.
Equipment
- ladle,
- large saucepan
- Soup bowls
Ingredients
- 1.8 litres Vegetable Stock gluten-free
- 150 g Baby Carrots peeled and sliced
- 275 g Cooked Lamb shredded
- 150 g Frozen Peas
- 8 Spring Onions sliced
- 4 tablespoons Fresh Mint chopped
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
Instructions
- Pour the gluten-free vegetable stock into a large saucepan.
- Bring the stock to a gentle simmer over medium heat.
- Add the sliced baby carrots.
- Cook for 4 minutes.
- Add the shredded lamb and frozen peas.
- Cook for another 2 minutes until the lamb is hot and the vegetables are tender.
- Stir in the sliced spring onions and chopped mint.
- Season with kosher salt and black pepper.
- Taste and adjust the seasoning when necessary.
- Divide the soup among four bowls.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the soup hot with gluten-free bread, warm dinner rolls, or roasted potatoes. A simple green salad makes a fresh accompaniment. The soup is particularly useful as a light lunch after an Easter or Sunday lamb dinner.Recipe Notes
Use fully cooked lamb and shred it into small pieces before adding it to the soup. Add the lamb only during the final minutes so it heats through without becoming dry or tough. Taste the stock before adding salt because prepared vegetable stock can already contain a considerable amount.Variations
Add diced potatoes, asparagus, spinach, celery, or broad beans. Vegetable stock may be replaced with gluten-free chicken or lamb stock for a richer broth. Parsley can replace part of the mint when a milder herbal flavour is preferred.Storage and Reheating
Refrigerate cooled soup in a covered container for up to three days. Reheat it gently in a saucepan until steaming throughout. Avoid prolonged boiling because the cooked lamb can become firm and the peas may lose their bright colour.Wine Advice
A fresh Sauvignon Blanc complements the mint, peas, and spring onions. A light Pinot Noir is a suitable red wine choice for the tender lamb and savoury broth.Nutrition values
Serving: 1 large bowl | Calories: 357 kcal | Carbohydrates: 19 g | Protein: 32 g | Fat: 17 g | Saturated Fat: 6 g | Sodium: 1150 mg | Sugar: 8 g