Smoky chipotle chicken soup

SERVES 4 PREP 5 mins COOK 25 mins EASY

1 tbsp olive oil

2 onions, finely chopped

4 carrots, finely chopped

2 celery sticks, finely chopped 1½ litres low-salt chicken stock 1-2 tbsp chipotle paste (depending

on how much spice you prefer) 400g leftover cooked chicken,

shredded

200g frozen peas

1 lemon, zested and juiced

4 tbsp low-fat crème fraiche

2 garlic cloves, crushed

¼ tsp chilli flakes, to serve (optional)

1 Heat the oil in a large saucepan over a medium heat, add the onions, carrots and celery, and fry for 8 mins until softened, stirring occasionally. Stir in the stock and chipotle, bring to the boil, and simmer for 10 mins 2 Ladle half of the soup into a blender and blitz. Pour the blitzed soup back into the pan, then add the chicken, peas, lemon juice and some seasoning (use smoked salt, if you have it). Simmer for 5 mins to warm through.

3 Stir the lemon zest into the crème fraîche along with the garlic and 2 tbsp water to loosen.

4 Divide the soup between bowls, swirl in the crème fraïche and top with the chilli flakes, if using.

GOOD TO KNOW healthy • low cal • fibre • vit c •

2 of 5-a-day

PER SERVING 354 kcals • fat 15g • saturates 5g •

carbs 19g • sugars 13g • fibre 7g • protein 32g •

salt 0.8g