Minted Lamb Broth

A light, fresh meat and veg soup that needs nothing more than a hunk or two of crusty bread to make a meal.

If you are using up leftover lamb, meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Ingredients

• 1.8 litre (3 pints) vegetable stock

• 150g (5oz) baby carrots, sliced into thin batons

• 300g (10oz) leftover lamb, torn into small bite-sized pieces

• 150g frozen peas

• 8 spring onions, finely sliced

• 4tbsp fresh mint, chopped

• 1 pinch black pepper

• crusty bread, to serve

Serves 4 | 15mins to prepare and 10mins to cook | 200 calories per serving

Method

1. Heat the stock in a large pan and bring to the boil. Add the carrots, cover with a lid and boil for 3 minutes until the carrot is tender. Add the lamb and peas and cook for a further 2 minutes. Stir through the spring onions and mint and season well with black pepper before ladling into bowls to serve with crusty bread.

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