Lamb Mince Soup
- Heat oil in a large heavy-based saucepan. Add lamb mince and stir-fry for 5 minutes to brown. Remove to one side.
- Add vegetables to the pan then stir-fry for 10 minutes, stirring regularly until softened but not coloured. Return mince to the pan.
- Add garlic, thyme, bay leaves, crushed tomatoes and chicken stock. Bring to the boil, then turn down the heat and simmer for 10 minutes.
- Add macaroni pasta and simmer for 15 minutes more or until pasta is just tender to the bite. Season with salt and pepper to taste. Serve steaming hot in large bowls.
Tip: As with most soups, this lamb mince soup improves with standing so can easily be made in advance of eating. Store covered in the fridge and eat within three days.