Leftover shredded lamb and spring vegetable soup recipe

  • Serves 4
  • 10mins to prepare and 15mins to cook
  • 305 calories / serving
  • Healthy
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A substantial and hearty main course soup, full of chunky seasonal veg – just right for a cool spring evening. This recipe is a mouthwatering leftovers idea from our spicy lamb with herb and nut rice dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Heat the oil in a large saucepan and cook the onion, garlic, celery and carrot for 5 minutes until softened. Pour over the stock and bring to the boil.

Add the potatoes and simmer for 5 minutes before adding the asparagus, broad beans, chickpeas and lamb for a further 5 minutes until everything is tender. Season with salt and freshly ground pepper and scatter with the chives to serve. 

See more Lamb recipes

Please note that 200g (7oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 5ml (1tsp) olive oil
  • 1 red onion, finely diced
  • 1 garlic clove, crushed
  • 1 celery stick, finely diced
  • 1 carrot, finely diced
  • 1.2 litres (2 pints) vegetable stock
  • 200g (7oz) potatoes (new, baby new or charlotte), cut into small chunks
  • 8 asparagus stalks, trimmed and cut into 3 pieces
  • 250g (8oz) broad beans, podded
  • 400g (13oz) tinned chickpeas, drained
  • 200g (7oz) leftover lamb, torn
  • 2 pinches salt
  • freshly ground black pepper
  • 3tbsp fresh chives, chopped
  • Energy 1290kj 305kcal 15%
  • Fat 11g 16%
  • Saturates 3g 15%
  • Sugars 7g 8%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 28.8g Protein 24.4g Fibre 11.8g


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