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cooking up a storm at the edge of the world

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Leftover Roast Lamb Soup with Split Peas & Spelt

Published on January 28, 2019 by Elizabeth
Jump to Recipe Print Recipe
 

This leftover roast lamb soup is ready in just under half an hour if you use a pressure cooker. It makes for a perfect packed lunch to fill you up with plenty of vegetables, pearled spelt and green split peas. This recipe is in collaboration with Lamb, Try It, Love It. This post also contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Leftover Lamb Soup

I don’t know about you, but this time of year when it’s crisp and cold outside, I crave hearty, warming soups. There’s nothing more satisfying than coming inside out of the cold to a steaming bowl of hot soup, with some fresh crusty bread to tear off and dip into it.

This time of year I always try and use up the ingredients in my freezer and store cupboard. What with the expense of Christmas, followed by filing self-assessment taxes, I try and save a few pennies by using up the food already in the house instead of buying in more food.

That’s where this recipe comes into its own. Made from plenty of seasonal root vegetables, store cupboard pulses and grains and leftover roast lamb from the freezer, this hearty and filling soup only takes ten minutes to cook using a pressure cooker.

Ingredients for Leftover Lamb Soup

INGREDIENTS NEEDED FOR THIS LEFTOVER ROAST LAMB SOUP

  • 30 grams butter
  • 1 medium onion – finely chopped
  • 1 leek – finely sliced
  • 2 sticks of celery – chopped finely
  • 300 grams carrots – peeled and cut into small dice
  • 150 grams parsnip – peeled and diced
  • 200 grams turnip – peeled and diced
  • 300 grams leftover roast lamb, cut into small dice
  • 100 grams pearled spelt – rinsed (or use barley)
  • 100 grams green split peas – rinsed
  • 1.5 litres of lamb stock – homemade or from a stock cube/pot
  • fresh parsley, to garnish

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How to make lamb soup

HOW TO MAKE THIS LEFTOVER ROAST LAMB SOUP IN A PRESSURE COOKER

Step 1: heat butter in your pressure cooker bowl.

Step 2: select SAUTE and set the timer for THREE MINUTES. Saute the onions, leeks, celery, carrots, turnips and parsnips.

Step 3: Add the leftover cubed roast lamb.

Step 4: Rinse the pearled spelt well and add to the pressure cooker bowl.

Step 5: Rinse the split green peas well and add to the pressure cooker bowl.

Step 6: Select SOUP and set the timer for TEN MINUTES. Allow the pressure cooker to depressurize and serve the soup garnished with fresh parsley if desired.

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Leftover Lamb Soup

To save time while preparing this recipe, as there is potentially a lot of chopping involved, I use a mini food processor. Simply peel the vegetables, coarsely chop and give it a few whirls in the processor. I love the resulting chunky, rustic texture.

I’ve also used pearled spelt in this recipe, although you can easily replace this with barley for a more traditional Scotch broth style recipe. Pearled spelt and split green peas add some extra fibre and texture to the recipe, keeping you feeling fuller for longer after lunch time. This recipe would be perfect to keep in a soup flask for an office lunch, or reheated in the microwave at work.

Leftover roast lamb (like my festive roast boneless shoulder of lamb with pistachio and orange stuffing) always gets cut into small dice and popped into the freezer in our house for a later day. I love it reheated with fried potatoes, cumin and black mustard seeds with a generous dollop of natural yoghurt on the side, or made into a quick and easy soup like this one.

Leftover Lamb Soup

THE LAMB, TRY IT, LOVE IT CAMPAIGN

Lamb, Try It, Love It are here to banish the bland and help make dinner great again. They started this campaign to prove lamb is more than a roast dinner with mint sauce, bringing you easy recipes created by real people like myself who have a passion for cooking.

Lamb is an incredibly versatile ingredient, available in a wide variety of cuts which can be easily prepared into your favourite meals. 

Visit the Try Lamb website for some more recipe inspiration, and don’t forget to follow them on Facebook and Instagram.

What’s your favourite way to cook with lamb? Let me know in the comments!

Leftover Lamb Soup

Pressure Cooker Lamb & Split Pea Soup with Pearled Spelt

This leftover roast lamb soup is ready in just under half an hour if you use a pressure cooker. It makes for a perfect packed lunch with plenty of vegetables, pearled spelt and green split peas.
5 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: Scottish
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 6 servings
Calories: 355kcal
Author: Elizabeth

Ingredients

Metric - US Cup Measures
  • 30 grams butter
  • 1 medium onion finely chopped
  • 1 leek finely sliced
  • 2 celery stalks finely chopped
  • 300 grams carrot peeled and cut into small dice
  • 150 grams parsnip peeled and finely diced
  • 200 grams turnip peeled and finely diced
  • 300 grams leftover roast lamb cut into small pieces
  • 100 grams pearled spelt or barley
  • 100 grams green split peas
  • 1.5 litres lamb stock

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

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Instructions 

  • Heat butter in your pressure cooker bowl.
  • Select SAUTE and set the timer for THREE MINUTES. Saute the onions, leeks, celery, carrots, turnips and parsnips.
  • Add the leftover cubed roast lamb.
  • Rinse the pearled spelt (or barley) well and add to the pressure cooker bowl.
  • Rinse the split green peas well and add to the pressure cooker bowl.
  • Select SOUP and set the timer for TEN MINUTES. Allow the pressure cooker to depressurize and serve the soup garnished with fresh parsley if desired.

Video

Notes

Stovetop instructions: you can also make this on the stove top. Simply saute the vegetables in the butter until softened, about 10 minutes. Add the lamb, pearled spelt and split green peas. Stir well and add 2 litres of lamb stock and simmer, with the lid off, for 20-30 minutes.

Nutrition

Calories: 355kcal | Carbohydrates: 37g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 133mg | Potassium: 710mg | Fiber: 9g | Sugar: 8g | Vitamin A: 8750IU | Vitamin C: 17.7mg | Calcium: 70mg | Iron: 3mg
  • One year ago: Lamb & Haggis Meatballs with a Whisky Cream Sauce
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  • Five years ago: Origami Steampunk Wedding Bouquet Craft Tutorial
  • Six years ago: A Story of Porridge, a Scottish Castle & a Ghost
  • Seven years ago: Moroccan-inspired Slow Cooked Lamb

PIN THIS LEFTOVER LAMB SOUP RECIPE FOR LATER

Leftover Lamb Soup with Split Green Peas and Pearled Spelt #lunchrecipe #soup #pressurecooker #leftovers #lamb
Leftover Lamb Soup with Split Green Peas and Pearled Spelt #lunchrecipe #soup #pressurecooker #leftovers #lamb
Leftover Lamb Soup with Split Green Peas and Pearled Spelt #lunchrecipe #soup #pressurecooker #leftovers #lamb
Leftover Lamb Soup with Split Green Peas and Pearled Spelt #lunchrecipe #soup #pressurecooker #leftovers #lamb

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This is a sponsored recipe post in collaboration with Try Lamb, Love Lamb, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories. As an Amazon Associate I earn from qualifying purchases.

Category: 30 Minute Meals, Hoof & Feather, Lamb, Recipe, Soup

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

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Reader Interactions

Comments

  1. Super Busy Mum

    February 3, 2019 at 11:21 am

    This actually looks incredible – with a wee bit of crusty buttered bread on the side? Perfection!

    Reply
  2. Kara

    February 2, 2019 at 4:38 pm

    I rarely cook lamb as the kids don’t like it, so its a waste, so this is a great idea for making it last longer

    Reply
  3. Jenni

    February 1, 2019 at 10:44 am

    This looks perfect for warming up in this weather! I do love lamb

    Reply
  4. kirsty

    January 31, 2019 at 4:16 pm

    Using leftovers like this lamb soup would be perfect for and quick and easy lunch and saves wasting food. I do love the warming tones that feel the house when you use a slow cooker. I think I might have to try and make this as a treat as we don’t eat much lamb and I never know what to do with it

    Reply
  5. Michelle Murray

    January 31, 2019 at 3:47 pm

    I’ve seen so many amazing Lamb recipes recently. Looks delicious.

    Reply
  6. Vicky

    January 30, 2019 at 4:21 pm

    Lamb is one of my favourite meats. But I have never tried lamb soup so I will have to give this ago

    Reply
  7. Rebecca | AAUBlog

    January 30, 2019 at 12:07 pm

    this looks delicious and great for cold winter days. I have a pressure cooker so will give it a go

    Reply
  8. Kate Hackworthy

    January 30, 2019 at 10:29 am

    5 stars
    Looks so warming! I have that mini chopper and it really does make life easier! And great to use a pressure cooker to make the soup easily.

    Reply
  9. Amy | The Cook Report

    January 29, 2019 at 4:21 pm

    5 stars
    This looks like the exact thing I wish I was eating right now! So comforting

    Reply
  10. Sharon Chen

    January 29, 2019 at 3:21 pm

    5 stars
    Perfect for those who are busy! Super easy to prepare 🙂

    Reply
  11. Ashley

    January 29, 2019 at 2:53 pm

    5 stars
    I love that this is made in the Instant Pot! It’s perfect for weeknights and so flavorful.

    Reply
  12. Erica Hughes

    January 29, 2019 at 2:47 pm

    Oh that does look like a tasty warming soup! Perfect for this time of year.

    Reply
  13. Emma

    January 29, 2019 at 1:56 pm

    Wow, that looks wonderful, perfect for a cold day like today.

    Reply
  14. Tayler Ross

    January 29, 2019 at 1:38 pm

    5 stars
    I crave warm and comforting soups this time of year as well! And this one looks incredible!

    Reply
5 from 8 votes (3 ratings without comment)

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Cooking up a storm at the edge of the world

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