Smoky chipotle chicken soup

Ingredients

For 4 servings

• •1 c. à soupe olive oil
• •2 onions finely chopped
• •4 carrots finely chopped
• •2 celery sticks finely chopped
• •1 1⁄2 litres low-salt chicken stock
• •1 -2 tbsp chipotle paste (depending on how much spice you prefer)
• •400 g leftover cooked chicken shredded
• •200 g frozen peas
• •1 lemon zested and juiced
• •4 c. à soupe low-fat crème fraîche
• •2 garlic cloves crushed
• •1 ⁄4 tsp chilli flakes to serve (optional)

Method

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.