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Pea and Lamb Soup

Written by lee on . Posted in Autumn, Blog, Blog Dinner, Blog Lunch, Dairy Free, Gluten Free, Nutrient Rich, Organic, Seasonal, Wheat Free, Winter, Yeast Free

Pea and Lamb Soup low res

Tonight I’m indulging in a fireside supper.  And what better marriage made in heaven than fresh pea and lamb. I used pasture fed lamb and organic fresh peas for this soup and 100% grass fed stock.

Rustic and hearty, simmering on the stove top increases the flavour ten-fold in this soup and if you’re not rushed for time, let it simmer for 15 minutes before blending. This perfect winter fare also contains parsley which provides a deeper flavour but you can substitute with mint if you prefer a more traditional tang.

Peas are rich in protein and a good source of fibre, Vitamin A, C and B1. Whether fresh or frozen they’re an abundant supplier of B1 (thiamin) and iron. Thiamin is essential for energy production, nerve function and carbohydrate metabolism. If you’re looking to promote good intestinal health, peas are the bees knees due to their water-soluble fibers which bind with cholesterol and help excrete it from the body.

There’s another secret to peas as well, the juice of peas has been known to be beneficial for people suffering with gluten intolerance as many of them have trouble absorbing fats.  Pea juice enables the intestines to reabsorb food again by repairing the small intestine membranes which have been damaged.

This delicious and easy to make soup is the perfect way to eat your winter greens.

Pea and Lamb Soup

Serves 3-4

Ingredients

  • 1 head garlic (corm)
  • 3 TBS extra virgin olive oil
  • 1 brown onion diced
  • 3 sprigs thyme leaves only
  • 300gm Lamb fillets or back strap cut thinly
  • I litre beef stock
  • 500g fresh shelled or frozen peas
  • 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 olive oil and onion and thyme leaves cook for about 5 mins
  • Add lamb and brown for a few minutes, stirring
  • Add stock, peas, 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 just smooth
  • Serve with a sprinkle of fresh parsley and a drizzle of EV Olive Oil

Happy Cooking

Lee xo

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