I don’t know about anyone else, but I really like the
concept of Sunday meal prep, so you have healthy and nutritious lunches set up
for the rest of the week instead of relying on packaged sandwiches from the shop
(which can definitely be a bit hit and miss!).
I also hate waste. I like to use everything I can and not
waste food if I can. And on top of that I'm a bit lazy, so if I can get away with cooking one big dinner to serve as the basis
for my meal prep then I’m all over that too.
Meal prep Sunday nights |
So, this meal is perfect for me. It’s a really yummy,
packed-full-of-veggies soup that is almost no effort, seeing as I am basically
using all leftovers from the Sunday roast I already made. I already was
chopping leeks and carrots for the dinner, so doing another one each wasn’t much
more work, and the chicken was roasted for dinner and then the leftovers were
shredded.
Serves 4
Ingredients
- 1 tbsp olive oil
- 1 large carrot, diced small
- 1 yellow pepper, diced small
- 1 leek, diced small
- 1 tsp thyme
- 1 tsp sage
- 3 garlic cloves
- 1 cm ginger
- 1/2 tsp chilli flakes
- 1.5 L chicken stock
- 1 cup frozen peas/sweetcorn
- 2 nests of noodles
- Leftover roast chicken breast, shredded
Method
Begin by prepping all the veggies.
Heat the oil, and gently fry the carrot, pepper and leek for
15 minutes.
Stir through the herbs, garlic and ginger, and chilli flakes.
Let cook for another few minutes.
Pour in the stock, bring to a simmer, and let bubble gently
for 15 minutes.
Remove half of the soup and blitz with a hand held blender, and return back to the pot along with the frozen peas and
sweetcorn.
Bring to the boil again and let cook for 3 minutes. Then throw the nests of noodles in and cook for 4 more minutes.
Ladle the soup into bowls and top with shredded chicken.
Give a little flourish of ground pepper and serve.
I made mine right after my Sunday roast, so instead of
spooning into bowls, I divided between Tupperware and had my very own meal prep
Sunday. That’s lunch sorted next week!
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