Smoky chipotle chicken soup

• olive oil↗1 tbsp tbsp
• onions↗2 pcs

  finely chopped

• carrots↗4 pcs

  finely chopped

• celery sticks↗2 pcs

  finely chopped

• chicken stock↗1 1⁄2 litres low-salt l

  low-salt

• chipotle paste↗1-2 tbsp tbsp

  (depending on how much spice you prefer)

• chicken↗400g leftover cooked g

  shredded

• frozen peas↗200g g
• lemon↗1

  zested and juiced

• crème fraîche↗4 tbsp low-fat tbsp

  low-fat

• garlic cloves↗2 pcs

  crushed

• chilli flakes↗1⁄4 tsp tsp

  to serve (optional)

Step-by-step instructions

1. 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. 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. 3

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

4. 4

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