Leftover roast soup

Name: Leftover roast soup
Ingredients: 1 reduced-salt chicken stock cube; 1 litre hot water; 1 tablespoon olive oil; 1 medium onion, diced; 2 medium carrots, peeled and diced (raw or pre-cooked leftovers); 200g new potatoes (quartered) or larger/baking potatoes (diced) (raw or pre-cooked leftovers); 200g green vegetables, diced (raw or pre-cooked leftovers); 200g cooked chicken or turkey, diced; Fresh or dried thyme or sage; Freshly ground black pepper; 200g frozen peas (optional – instead of fresh or leftover greens)

www.wcrf.org

This recipe is a simple and tasty way to use up your roast dinner leftovers and prevent food waste. Serves 4. Prep time: 40 minutes

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wcrf.org.

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Ingredients

1 reduced-salt chicken stock cube
1 litre hot water
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, peeled and diced (raw or pre-cooked leftovers)
200g new potatoes (quartered) or larger/baking potatoes (diced) (raw or pre-cooked leftovers)
200g green vegetables, diced (raw or pre-cooked leftovers)
200g cooked chicken or turkey, diced
Fresh or dried thyme or sage
Freshly ground black pepper
200g frozen peas (optional – instead of fresh or leftover greens)