Sunday to Monday soup
https://www.coop.co.uk/recipes/sunday-to-monday-soup
Turn readymade parsnip soup into a filling Monday night meal, with a little help from Sunday's leftover roast chicken.
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Feeds
2
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 37g
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Ingredients
- 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
Method
- Season the potato and toss with half the cumin and cinnamon, plus the nutmeg
- Heat 1 tbsp of the oil in a nonstick pan and fry for 15-20 mins, stirring regularly, until tender and golden
- Meanwhile, heat the remaining oil in a nonstick pan
- Add the seeds, with the remaining cumin and cinnamon, then fry for 2-3 mins, until golden
- Heat the soup according to the pack instructions, then divide between 2 bowls
- Top with the potato, chicken and seeds, then scatter over the parsley to serve
