It’s not unusual for me to have left overs after the weekends pot roast, but I don’t always want just another re-heated pot roast and instead I like to make something new. Turning a pot roast into a delicious fresh tasting soup takes very little time and it’s a real time saver too! It’s thick and creamy without adding any flour or cream!
All the ingredients listed below are cooked and left over.
Ingredients for 2 servings
| 175g | chicken breast |
| 250g | potatoes |
| 100g | cabbage |
| 250g | carrots |
| 150g | parsnips |
| 100g | peas |
| 1 | chicken stock cube |
| 25g | miso paste |
| 500ml | boiling water |
| 5g | chives |
(Example ingredient amounts given, adjust accordingly to your requirements)
Method
- Cut all the ingredients for the soup pot reserving one third of everything except the cabbage.
- Put a large sauce pan onto the heat and add all the chopped ingredients along with the stock cube, miso paste and boiling water. The peas will be needed later.
- Thoroughly mix all the ingredients to create the stock and leave to simmer for 10 minutes.
- Remove the pan from the heat and using a stick blender blitz the soup until it’s smooth.
- Put the pan back onto the heat and add the vegetables you set aside along with the peas and leave to simmer until the soup is to your preferred thickness.
- Shred the chicken into the soup and let warm for a minute or so before plating up and topping with the chives or place in your warmed flask for later!
Notes
- Feel free to mix up the vegetables to those you have available.
- All the ingredients listed were already cooked leftovers from a pot roast.
- The potato is used to thicken the soup without the need to add any flour or cream.
- I like to use low salt stock cubes.
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