Lamb & Garden Vegetable Soup

The end of the throughline — the braising broth, reborn as soup

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What you need

reserved lamb braising broth (+ water or stock to stretch)

daikon & carrots, chunked · 1 leek

white beans or orzo · any leftover lamb bits

bok choy (late) · lemon · herbs

Build the base. Bring the braising broth up to a simmer with the daikon, carrots, and leek; cook until the roots are tender.
Bulk it up. Add the beans or orzo and simmer until cooked through.
Finish green. Stir in the bok choy and any leftover lamb at the very end so the greens stay bright; a squeeze of lemon, and herbs over the top.

Steps — tap one to keep your place

1. Build the base. Bring the braising broth up to a simmer with the daikon, carrots, and leek; cook until the roots are tender.

2. Bulk it up. Add the beans or orzo and simmer until cooked through.

3. Finish green. Stir in the bok choy and any leftover lamb at the very end so the greens stay bright; a squeeze of lemon, and herbs over the top.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.