LAMB AND VEGETABLE SOUP

Serves:                                              1
Carbohydrates:                               7.5 g
Protein:                                            1 serve
 
1 tso olive oil                                  60 g lamb
50 g celery, chopped                     20 g onion, chopped finely
40 g red pepper, chopped            1 tbsp. beet leaves, chopped finely.
A squirt of lemon juice                  1 cup water
1 clove garlic, crushed
 
1: heat oil in saucepan. Cook lamb until browned. Cook onion, celery, pepper and garlic in same pan, stirring for 5 minutes until onion softens. Add 2 cups of water. 
2: bring to a boil. Reduce heat, simmer covered until tender and cooked. 
3: add beet leaves and juice. Simmer uncovered until beet leaves just wilt.