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.
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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 and view the full Food safety at home video.