“We always cook a roast on a Sunday and if there is some leftover veg, I will make this soup with it,” says Rochelle Humes.
“It is a one-pot and has all the comforting flavours of a traditional roast. This is soul food at its best and is delicious dished up with chunky bread on the side.”
Read: Extra tender Spiced Roast Chicken
Serves: 4Ingredients
- 1 tablespoon olive oil
- 2 onions, finely chopped
- 1 garlic clove, crushed
- 2 large carrots, peeled and roughly chopped
- 3 sprigs thyme, leaves picked
- 1.4L chicken stock
- 200g frozen peas
- 300g leftover greens, roughly chopped (broccoli, cabbage, spinach and Brussels sprouts all work well)
- 200g leftover roast chicken, shredded
- sea salt and freshly ground black pepper
- crusty buttered bread, for dunking
Method
Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrots and thyme, and cook, stirring occasionally, for 15 minutes until the carrots are soft and onions are golden.
Read: Mushroom and Barley Soup
Add the chicken stock to the pan and stir to combine. Bring the mixture to the boil, then reduce the heat to a simmer and leave to cook for 15 minutes.
Add the peas, leftover green veg and shredded, cooked chicken to the pan and stir to combine. Season with salt and pepper to taste, then leave to cook for five minutes.
If you like a chunky soup, ladle half of the soup into a blender and blend until smooth, then return to the pan with the unblended soup. If you like your soup smoother, blend all of the soup in batches to your preferred consistency.
Ladle the soup into bowls and serve with buttered crusty bread alongside for dunking.
At Mama’s Table by Rochelle Humes is published by Vermilion. Food photography by Yuki Sugiura, photos of Rochelle by Karis Kennedy. Available now.
– With PA
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