Chicken & mushroom soup with dill yoghurt
1 tbsp olive oil
600g lean chicken
150g leek (white part only),
150g carrot, finely chopped
2 garlic cloves, crushed
500g mixed mushrooms (field,
button, Swiss brown), sliced
3 sprigs thyme
1 litre salt-reduced
vegetable stock 100g kale leaves, torn into
Freshly ground black pepper,
80g pine nuts, toasted
¼ cup fresh dill, plus extra,
2 tsp lemon zest, finely grated
½ tsp sweet paprika
1 For the dill yoghurt, combine all the ingredients in a small bowl. Season to taste with freshly ground black pepper. Chill until required.
2 Heat the olive oil in a large saucepan over high heat. Add the chicken, leek, carrot and crushed garlic. Cook, stirring, for 3 minutes. Add the mushrooms and thyme. Cook, stirring, for 2 minutes. 3 Pour in the stock and cook, partially covered and stirring occasionally, for 10 minutes or until the vegetables are tender and the chicken is cooked through.
4 Remove the pan from the heat and stir through the kale until the leaves wilt. Season to taste with the black pepper.
5 Divide the soup among four serving bowls. Serve topped with the dill yoghurt, pine nuts and extra dill.