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
|1||chicken stock cube|
(Example ingredient amounts given, adjust accordingly to your requirements)
- 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!
- 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.