Leftover Shredded Lamb and Autumn Vegetable Soup

A substantial and hearty main course soup, full of chunky seasonal veg – just right for a cool autumn evening. This recipe is a mouthwatering leftovers idea from our spicy lamb with herb and nut rice dish. 

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4 people


Heat the oil in a large saucepan and cook the onion, garlic, celery and carrot for 5 minutes until softened. Pour over the stock and bring to the boil.

Add the potatoes and simmer for 5 minutes before adding the asparagus, broad beans, chickpeas and lamb for a further 5 minutes until everything is tender. Season with salt and freshly ground pepper and scatter with the chives to serve. 



5ml olive oil
1 red onion, finely diced
1 garlic clove, crushed
1 celery stick, finely diced
1 carrot, finely diced
1.2 litres vegetable stock
200g potatoes (new, baby new or charlotte), cut into small chunks
8 asparagus stalks, trimmed and cut into 3 pieces
250g broad beans, podded
400g tinned chickpeas, drained
200g leftover lamb, torn 
2 pinches salt
freshly ground black pepper
3tbsp fresh chives, chopped