Harvest Broth – Cawl Cynhaeaf
Description
This British soup features Welsh neck of lamb, Peas, Broad beans, Carrot, Onion. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt and pepper Remove as much fat as possible from the meat.
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Place the meat in a large saucepan and cover with the water.
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Bring to the boil and skim any fat from the surface of the liquid.
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Shell the peas and beans.
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Peel and dice the carrot, onion and turnip.
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Add the vegetables, except the cauliflower, to the meat.
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Season.
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Cover the saucepan and simmer slowly for 3 hours.
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minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan.
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Serve hot decorated with sprigs of parsley
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 164.0kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 2.2g12%
- Cholesterol 24.2mg9%
- Sodium 62.1mg3%
- Total Carbohydrate 18.4g7%
- Dietary Fiber 6.3g26%
- Sugars 8.2g
- Protein 11.1g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beans, boiling, british, broad, broth, carrot, cauliflower, cawl, cynhaeaf, harvest, lamb, neck, onion, parsley, peas, simmering, soup, title, turnip, water
