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/

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