Greek Lamb & Asparagus Soup | Fat Flush

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Greek Lamb & Asparagus Soup

by: ffadmin

Greek Lamb & Asparagus Soup

Print Recipe

Course: Soup

Ingredients Method

Ingredients

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

Method

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.

Soup may be stored, covered in the refrigerator for up to 3 days. May also be frozen.

Make your own no-salt-added Chicken Broth or Beef Broth using our recipes!

Submitted By: Christy G. (Christy), Forum Member (5-25-06)

Christy’s Notes: I love this super satisfying and flavorful soup and would love to share the recipe.

*Note: Remember to include ingredients when calculating daily intake allowances.