Roasted Vegetable and Chicken Soup

You will need

• 1 portion of roasted vegetables
• 1-2 peeled, roasted beetroots
• 575ml chicken or vegetable stock

To serve

• 140g chicken, or replace with a vegetarian alternative of your choice.
• Fresh herbs
• Mixed seeds

Method

• Place roasted vegetables, beetroot and chicken stock into a pan. Simmer for 5 minutes, turn off the heat and blend. Season to taste before serving.
• Add the chicken, fresh herbs and mixed seeds to serve.