Sunday to Monday soup

Name: Sunday to Monday soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: ['British']
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

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.

Feeds 2
Ready in 25 minutes

Each serving contains

Energy
25%
2107kj 507kcal
Fat
High 44%
31.1g
Saturates
High 45%
8.9g
Sugar
Low 13%
11.4g
Salt
Low 4%
0.24g

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

Ingredients
Method

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

Ingredients may vary. Always check packaging for allergen information.

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