Ingredients

• 1 Tbsp Olive Oil
• 1 onion (finely chopped)
• 800g of left over carrots, parsnips and potatoes
• 2 garlic cloves
• 7.5g fresh thyme
• 1l chicken stock
• 300g roast chicken
• juice of 1 lemon
• 4 Tbsp creme fraiche

Method

1. Heat the oil on a medium heat and cook the onion until soft (5 mins)
2. Add the root vegetable and cook for another 5 mins. Add the garlic and most of the thyme for the final minute
3. Add the chicken and chicken stock and cook (covered) for 5-10 mins until chicken is piping hot
4. Stir in lemon juice
5. Using a spoon with holes, remove half of the vegetables and chicken and set aside
6. Blend remaining soup and add unblended veg back into pan
7. Serve with dollop of creme fraiche on top

 

Serves – 4

Prep – 5 mins

Cooking Time – 20 mins