[wpurp-searchable-recipe]Lamb and Spinach Soup – – avocado oil, garlic clove (minced), chopped chives, ground lamb, ground cumin, ground coriander, Sea salt and freshly ground black pepper to taste, paprika, chopped spinach, celery stalks (chopped), bone broth, large lemon (juiced), chopped mint, , In a large stock pot, heat the oil over medium-high heat. Cook the garlic and chives until soft. Add in the lamb and season with the cumin through the paprika, breaking up with a spatula while it cooks. Once the meat is cooked through, or no longer pink, remove half of it and store it in an airtight container in the fridge for the following day (Ground Lamb Endive “Nachos”).; Add in the spinach and celery, sauté for another 1 to 2 minutes, then add in bone broth and lemon juice.; Bring the mixture to a simmer and then cover with a lid, continue to cook for another 30 minutes.; Once the soup is cooked, remove from the heat and top with mint to serve.; ; – <p>Related Lunch Recipe: <a href="https://members.savingdinner.com/recipe/ground-lamb-endive-nachos/">Ground Lamb Endive “Nachos”</a></p> – Dinner – Hot Melt Diet – Hot Melt Diet – Vol. 2[/wpurp-searchable-recipe]
