CURRIED LAMB SOUP

CURRIED LAMB SOUP

 

Serves 4

Syn free on Extra Easy or Original, 7 Syns on Green

Freezer Friendly

Takes 1 hour 10 mins

 

Low calorie cooking spray

350g lean lamb leg steaks, all visible fat removed, cut into chunks

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

4cm piece of root ginger, peeled and crushed

3 tbsp medium curry powder

400g can chopped tomatoes

1 tsp sweetener

750ml lamb stock

2 large carrots, peeled and finely chopped

110g baby leaf spinach

Salt and freshly ground black pepper

 

1.	Spray a large, heavy-based casserole dish (or large saucepan) with low calorie cooking spray and cook the lamb, onion, garlic, ginger and curry powder for 5-6 mins, stirring occasionally until the lamb is browned.
2.	Add the tomatoes, sweetener and stock and bring to the boil.  Lower the heat, then cover and simmer gently for 30-35 mins, stirring often or until the meat is tender.
3.	Stir in the carrots and cook for a further 20 mins or until just tender.  Stir in the spinach until wilted.  Season to taste before serving.