Hearty Leftover Roast Lamb and Vegetable Soup
A quick and easy meal for lunch or dinner. Or make and freeze for those busy days when you don't have time to cook.
Equipment
- Philips All-in-One Cooker or Instant Pot
Ingredients
- 2 tbsp Olive Oil
- 1 Onion
- 200 g Mushrooms
- 2 small Carrots
- 1 Celery Stick
- ⅔ cup Dried Soup Mix
- 3 cup Vegetable Broth/Stock
- 1 tsp Worcestershire Sauce
- 5 Bay Leaves
- ½ tsp Salt
- ¼ tsp Black Pepper
Instructions
- Cut or tear up the lamb into small bit sized pieces.
- Coarsely chop the onion, dice the carrots, and thinly slice the celery stick.
- In your instant pot or all-in-one cooker, add the oil and set the cooker to saute. Add the onion and lamb, then stir for about 3 minutes.
- Add the mushrooms, carrots, celery, soup mix, vegetable broth or stock, worcestershire sauce, bay leaves, salt, and pepper. Stir to combine.
- Put on the lid, set the cooker to the pressure cook setting. Have the lid valve set to seal and set the timer for 35 minutes.
- Once cooked, turn the valve to vent to release the pressure. Allow it to vent fully before you remove the lid.
Notes
Serve with dinner rolls, even add a little cream just before serving to give a more creamy texture to the soup.
