Use it to make...

Creamy chicken & sweetcorn soup Serves 4 Prep 5 mins n n Cook 15 mins n

1 tbsp olive oil

1 celery stick

1 leek, finely sliced

1 batch chicken base

300ml strong chicken stock

250g sweetcorn, half of it crushed

lightly with a fork

200g greens (such as spinach or

kale), finely sliced small bunch chives, finely snipped

1 Heat the oil in a pan. Fry the celery and leek until very soft, then stir in the chicken base and stock and bring to a simmer.

2 Add the sweetcorn and cook for 5 mins. Stir in the greens and cook for 1 min. Top with the chives and serve. PER SERVING 303 kcals, fat 15g, saturates 6g, carbs 15g, sugars 6g, fibre 4g, protein 26g, salt 0.6g