Sunday to Monday soup

Sunday to Monday soup
Turn readymade parsnip soup into a filling, with a little help from Sunday's leftover roast chicken.
Serves 2  / 
Prep 5 mins  / 
Cook 20 mins


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


1. Season the potato and toss with half the cumin and cinnamon, plus the nutmeg
2. Heat 1 tbsp of the oil in a nonstick pan and fry for 15-20 mins, stirring regularly, until tender and golden
3. Meanwhile, heat the remaining oil in a nonstick pan
4. Add the seeds, with the remaining cumin and cinnamon, then fry for 2-3 mins, until golden
5. Heat the soup according to the pack instructions, then divide between 2 bowls
6. Top with the potato, chicken and seeds, then scatter over the parsley to serve