Lamb and raw spinach soup

This soup uses up the remains of a lamb casserole; in this case a seriously lovely lamb shank casserole. Don’t worry that there isn’t a load of meat (if any) in it. If the meat has been cooked on the bone, the left over gravy will have lots of lovely minerals in it and heaps of flavour.

There are beneficial phytonutrients and fibre from the spinach. Be careful when reheating; make sure you don’t boil it as you want to preserve the goodness in the raw spinach.

Prep time: 10 minutes Ingredients
Serves 3 – 4

A quantity of left over lamb casserole (you can use any type of meat dish)
2 -3 handfuls fresh clean spinach
Bouillon stock, if required

(Exact amounts are not given as it will depend upon how much casserole you have left over. You can always add a little more bouillon liquid to add more volume or thin out if it’s too thick – the choice is yours).

Method

Put the remains of the casserole and the spinach into a powerful blender and liquidise.
If too thick carefully add the bouillon stock until you have reach the right consistency.
Gently heat in a pan, making sure you do not boil.