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.
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 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 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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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.
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Lamb is an incredibly versatile ingredient, available in a wide variety of cuts which can be easily prepared into your favourite meals.
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Pressure Cooker Lamb & Split Pea Soup with Pearled Spelt
- 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
- 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.
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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.