Greek Lamb & Asparagus Soup
- Olive oil spray
- 1 pound ground lamb
- 3 cloves garlic, chopped
- 32 ounces no-salt-added chicken or beef broth (beef broth makes it a bit richer)
- 1 bunch asparagus, coarse stalks removed, sliced
- 1 bunch kale and or spinach, chopped
- 14 ounce can artichoke hearts, drained, coarsely chopped
- Juice of 2 lemons
- 1 teaspoon dried oregano, or 1 tablespoon fresh oregano, chopped (use dried parsley for Phase 1)
- 2 bay leaves
- Lightly coat a 4-quart stockpot with olive oil spray.
- Over medium-high heat, sauté lamb until no pink color remains, 5 to 8 minutes.
- Drain off fat; return lamb to pot.
- Stir in remaining ingredients.
- Cover; simmer for 30 minutes.
- Before serving, remove bay leaves.
Recipe by Fat Flush at https://fatflush.com/greek-lamb-and-asparagus-soup/
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