Ingredients :
- 1 tbsp olive oil
- 2 onions , chopped
- 3 medium carrots , chopped
- 1 tbsp thyme leaves, roughly chopped
- 1.4l chicken stock
- 300g leftover roast chicken , shredded and skin removed
- 200g frozen peas
- 3 tbsp Greek yogurt
- 1 garlic clove , crushed
- squeeze lemon juice
Method
- Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins.
- Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, peas and seasoning, then simmer for 5 mins until hot through.
- Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.
Feta & spinach scones
Heat oven to 180C/fan 160C/gas 4. Put 280g self-raising flour and a large pinch of salt into a large bowl and make a well in the centre. In a separate bowl, combine 100g cubed feta, 3 tbsp sunflower oil, 2 eggs, 280ml Greek yogurt and a small handful baby spinach leaves, roughly chopped. Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 mins. Cool, then serve in wedges.
PER SERVING (WITHOUT SCONES)
339 kcalories, protein 39g, carbohydrate 18g, fat 13 g, saturated fat 3g, fibre 6g, sugar 11g, salt 2 g
