Winter Roast Lamb Soup

A bowl of roast lamb soup is perfect for winter chilly days that will fill you up!

Serves: 2

Ingredients 

• 300 grams sliced or dice leftover roast lamb
• 2 tablespoons of extra virgin olive oil
• 3 pieces fresh bay leaves
• 4 cloves garlic, chopped
• 1 piece medium size onion, chopped
• 2 teaspoons celery salt
• 1 piece large carrot, peeled and cut into ½-inch thick (medium diced)
• 1 piece medium parsnip or swede, peeled and cut into ½-inch thick (medium diced)
• 2 pieces medium potatoes, peeled and cut into ½-inch thick for (medium diced)
• 4 cups salt reduced beef or lamb stock
• 2 cups water
• salt and pepper to taste

 To Serve:  crusty bread

Method

1. Heat the oil in a large sauce pan.
2. Saute the garlic and onion.
3. Stir in carrot, parsnip, potatoes and bay leaf for 5 minutes. Sprinkle the celery salt.
4. Add the leftover roast lamb meat and bones and stir in for at least 4 minutes.
5. Add the beef stock and water. Let it boil, then reduce heat to medium, cover and simmer for 45 to 60 minutes until vegetables are fully cooked and the soup is thick enough.
6. Season with salt and pepper.
7. Remove the bone and the bay leaves after cooking.
8. Serve hot with crusty bread!

Note: Leftover lamb soup must be stored in refrigerator. Add some water when reheating and season according to taste.

Psalm 74:17

Thou hast set all the borders of the earth: thou hast made summer and winter.

Mrs. Shirley Simmons