Leftover shredded lamb and spring vegetable soup | Tesco Real Food

Ingredients

• 5ml (1tsp) olive oil
• 1 red onion, finely diced
• 1 garlic clove, crushed
• 1 celery stick, finely diced
• 1 carrot, finely diced
• 1.2 litres (2 pints) vegetable stock
• 200g (7oz) potatoes (new, baby new or charlotte), cut into small chunks
• 8 asparagus stalks, trimmed and cut into 3 pieces
• 250g (8oz) broad beans, podded
• 400g (13oz) tinned chickpeas, drained
• 200g (7oz) leftover lamb, torn
• 2 pinches salt
• freshly ground black pepper
• 3tbsp fresh chives, chopped