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