Tomato soup
This warming vegan soup is made using juicy, ripe tomatoes, which come into season around September. It's a comforting recipe to make and eat throughout the year
Easy soup maker roast chicken soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 onionchopped
- 1 large carrotchopped
- ½ tbsp thymeleaves, roughly chopped
- 700ml chicken stock
- 100g frozen peas
- 150g leftover roast chickenshredded and skin removed
- 1½ tbsp Greek yogurt
- ½ small garlic clovecrushed
- squeeze lemon juice
Nutrition: Per serving
- kcal155low
- fat5glow
- saturates2g
- carbs8g
- sugars6g
- fibre4g
- protein17g
- salt1.11g
Method
step 1
Put the onion, carrot, thyme, stock, and peas into a soup maker, and press the ‘chunky soup’ function. Make sure you don’t fill the soup maker above the max fill line.
step 2
Once the cycle is complete, stir in the shredded roast chicken, and leave to warm through while you mix the yogurt, garlic and lemon juice together. Season the soup, and pour into bowls. Stir in some of the yogurt and serve.
