Beetroot & feta pasta
Bring colour to your dinner table with our creamy beetroot and feta pasta. Packed with nutrients, it's a satisfying veggie lunch or supper for the family
Smoky chipotle chicken soup
Serves 4
Easy
Prep:
Cook:
Enjoy a hearty chicken soup with smoky chipotle flavours for a quick, easy and healthy lunch or supper. Swirl through crème fraïche to serve
Skip to ingredients
- 1 tbsp olive oil
- 2 onionsfinely chopped
- 4 carrotsfinely chopped
- 2 celery sticksfinely chopped
- 1 1⁄2 litres low-salt chicken stock
- 1-2 tbsp chipotle paste(depending on how much spice you prefer)
- 400g leftover cooked chickenshredded
- 200g frozen peas
- 1 lemonzested and juiced
- 4 tbsp low-fat crème fraîche
- 2 garlic clovescrushed
- 1⁄4 tsp chilli flakesto serve (optional)
Nutrition: Per serving
- kcal354low
- fat15g
- saturates5g
- carbs19g
- sugars13g
- fibre7ghigh
- protein32g
- salt0.8g
Method
step 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.
step 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.
step 3
Stir the lemon zest into the crème fraîche along with the garlic and 2 tbsp water to loosen.
step 4
Divide the soup between bowls, swirl in the crème fraïche and top with the chilli flakes, if using.
