Ingredient

• 1 tbsp olive oil
• 1 brown onion, chopped
• 2 tbsp tomato paste
• 500ml (2 cups) Massel Organic Beef Liquid Stock
• 250ml (1 cup) leftover or bought gravy
• 500g (4 cups) chopped roast vegetables
• 250g (2 cups) chopped roast lamb
• 1 fresh rosemary sprig (optional)
• 150g (1 cup) frozen peas, thawed slightly
• Finely chopped fresh continental parsley leaves, to serve
• Frozen Yorkshire puddings, heated, or crusty bread, to serve

Direction

1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes, or until soft and light golden. Add tomato paste and cook, stirring, for 1 minute.
2. Stir through the stock, gravy and 250ml (1 cup) water. Add the vegetables, lamb and rosemary, if using. Cover and bring just to the boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.
3. Add the peas and cook, uncovered, for 2 minutes or until heated through. Remove rosemary sprig, if using, and season.
4. Ladle the soup among serving bowls. Sprinkle with parsley and serve with Yorkshire puddings or bread.