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Sunday to Monday soup

Sunday to Monday soup


Turn readymade parsnip soup into a filling Monday night meal, with a little help from Sunday's leftover roast chicken.

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    2107kj 507kcal
  • Fat
    High 44%
  • Saturates
    High 45%
  • Sugar
    Low 13%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 37g


  • 1 small baking potato, cut into small cubes
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • Small pinch of nutmeg
  • 1 tbsp Co-op olive oil, plus 1 tsp
  • 2 tbsp Co-op seed mix
  • 600g tub Co-op limited edition spiced parsnip soup
  • 60g leftover chicken, shredded
  • 2 tbsp roughly chopped flat leaf parsley, to serve


  1. Season the potato and toss with half the cumin and cinnamon, plus the nutmeg
  2. Heat 1 tbsp of the oil in a nonstick pan and fry for 15-20 mins, stirring regularly, until tender and golden
  3. Meanwhile, heat the remaining oil in a nonstick pan
  4. Add the seeds, with the remaining cumin and cinnamon, then fry for 2-3 mins, until golden
  5. Heat the soup according to the pack instructions, then divide between 2 bowls
  6. Top with the potato, chicken and seeds, then scatter over the parsley to serve

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