Ever wondered what to do with the left over’s from that delicious lamb roast. Well this soup is so delicious and nutritious!!!!!
• Bone of lamb with some meat still left on
• 2 cloves of garlic
• 1 large onion
• Medium sweet potato
• 1 broccoli
• Left over vegies from your roast dinner
• 2 cups of homemade stock (chicken/lamb or beef)
• Tsp. of Himalayan salt
• ½ cup of Israeli cous cous
• Herbs and spices to taste
Roast a leg of lamb- can use the leg bone after a roast dinner make sure you leave a bit of meat on the bone.
Put the leg in a big pot or slow cooker with all the meaty juices in the pan from roasting-add 2 large cloves of Russian garlic roughly chopped, onion, sweet potato cut into cubes and a whole broccoli and any leftover veggie’s from your roast- you can improvise and use whatever you have in the fridge- cover meat and veg with stock and extra water if needed.
Add Himalayan salt (a generous teaspoon- or to your taste) and let it simmer on low for a good 4-5 hours. Add any leftover meat and when it's all cooked roughly mash the soup so the veggies are no longer chunks. An hour or so before you are ready to eat can add half a cup of Israeli cous cous and you have yourself a yummy easy meal that the kids will love.
Obviously using organic local produce and grass fed lamb- Add herbs and spices to your taste but it really doesn't need much! Sometimes simple is best