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Low fat recipe - Lamb and Vegetable soup
1 tsp olive oil 60 g lamb 50 g celery, chopped 20 g onion, chopped finely 40 g red capsicum, chopped 1 clove garlic, crushed 1 tbsp silver beet, chopped finely 7.5 ml lemon juice 1 cup water Heat oil in saucepan, cook lamb until browned. Cook onion, celery, capsicum and garlic in same pan, stirring for about 5 minutes or until onion softens. Add 500ml water. Bring to a boil. Reduce heat, simmer covered until tender and cooked. Add silverbeet and lemon juice, simmer uncovered until silverbeet just wilts serve This meal is for one, if cooking for more, increase ingredients per person |
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