The ingredient of spring lamb and vegetable soup

  • 120g dried vegeroni spiral pasta
  • 1 celery stalk, diced
  • 1 tablespoon [15 ml] extra virgin vegetable oil
  • 2 garlic cloves, crushed
  • 1 carrot, diced
  • 1.5 liters Massel vegetable liquid stock
  • 1 brown onion, finely chopped
  • 100g sugar snap peas, trimmed
  • 1 bunch baby asparagus, cut into 4cm lengths
  • 1 cup [240 ml] fresh peas or frozen peas
  • 1 1/2 cups [350 ml] cold shredded leftover cooked lamb (see notes)
  • 2 tablespoons [30 ml] fresh curly parsley, torn
spring lamb and vegetable soup recipes

The instruction of how to make spring lamb and vegetable soup

Cook pasta following packet directions. Drain. Refresh under cold water.

Meanwhile, heat oil during 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 it to a simmer. Cover. Reduce heat to low. Cook for quarter-hour.

Add peas, sugar snap peas, asparagus, and lamb. Simmer for two minutes or until lamb is heated through. Remove from heat. Stir in pasta. Season with salt and pepper. Sprinkle soup with parsley. Serve

Please check Thai bird pumpkin curry recipe

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