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.
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.