Pea and Lamb soup
Serves 3-4
Imagine the most scrumptiously robust Sunday roast whizzed into a satisfying soup. This recipe is an easily digestible version of a triumphant and meaty meal, with the valuable benefits of bone broth to repair and heal your gut lining.
INGREDIENTS:
- 1 head garlic (corm)
- Olive oil for roasting
- 2 TBS coconut oil or 1TBS ghee
- 1 brown onion diced
- 3 sprigs thyme leaves only
- 300 gm lamb fillets or back strap cut thinly
- I litre beef stock
- 500g fresh shelled or frozen peas
- 1 cup spinach leaves
- 1 TBS apple cider vinegar
- Celtic sea salt and freshly cracked black pepper
- Handful of parsley (reserve some for serving)
METHOD:
- Heat oven to 200 degrees Celsius
- Slice ¼ inch off top of garlic bulb to expose cloves and place in oven for in a baking tray, drizzle with a little olive oil and roast for 30 -35 mins
- In a soup pot place 2 TBS coconut oil or 1TBS ghee and onion and thyme leaves cook for about 5 mins
- Add lamb and brown for a few minutes, stirring
- Add stock, peas, spinach apple cider vinegar and season then bring to boil, turn heat to low and add parsley and simmer with lid half on for a further 5 mins, or 15 mins for a stronger flavour
- Ladle soup into food processor or blender
- Take garlic from oven, squeeze out cloves and add to blender and blend until smooth
- Serve with a sprinkle of fresh parsley and a drizzle of EV Olive Oil
This recipe has been kindly shared by Lee Holmes from:
www.superchargedfood.com/blog/autumn/pea-and-lamb-soup/
