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Leftover Roast Lamb & Winter Vegetable Soup
ELIZABETH'S KITCHEN DIARY18Ingredients
6Hours
570Calories
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Ingredients
US|METRIC
4 SERVINGS
- leftover meat (lamb roast)
- 1 carrot (cut lengthwise)
- 1 brown onion (quartered)
- 1 bulb garlic (cut through the middle)
- 1 stick celery
- 3 Tbsp. olive oil
- cold water (to cover)
- 1 Tbsp. butter
- 1 Tbsp. sunflower oil
- 1 onion (diced)
- 2 medium carrots (diced)
- 1 parsnip (medium, diced)
- 200 grams swede (diced)
- 2 medium potatoes (diced)
- 200 grams lamb (leftover roast, diced)
- 1.2 liters bone broth (lamb)
- sea salt (to taste)
- freshly ground black pepper (to taste)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium920mg38% |
| Potassium1700mg49% |
| Protein23g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber8g32% |
| Sugars13g |
| Vitamin A160% |
| Vitamin C80% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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