Spring broth of chicken and asparagus with basil sauce

Author: Jennie Milsom

Photographer: Joanna Wickham

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

4 cups vegetable or chicken stock
2 medium carrots, thinly sliced
2 chicken breasts, skin removed and sliced into bite-sized pieces
2 tablespoons extra virgin olive oil
1 handful fresh basil, shredded, plus a few extra leaves
1 tablespoon lemon juice
1 bunch asparagus, sliced
400g can butter beans
1 cup baby peas, fresh or frozen

Instructions

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1 Put the stock into a pan with the carrots. Cover and bring to the boil. Add the chicken, cover and simmer for 6-8 minutes, until carrots are tender and the chicken is cooked.

2 Meanwhile, put the olive oil in a bowl with the basil and lemon juice. Mix well.

3 Add the asparagus, beans and peas to the pan. Cover and bring back to the boil quickly over a high heat, then remove the lid and simmer for 1-2 minutes. Remove half the mixture and whiz in a blender, then tip back into the pan. Divide the broth among 4 bowls and top each with a spoonful of the basil sauce and extra basil leaves.

HFG tip

For vegetarians, omit the chicken and use an extra can of beans.

Nutrition Info (per serve)

Calories 220 cal

Kilojoules 920 kJ

Protein 30 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 7 g

Dietary fibre 5 g

Sodium 710 mg

Calcium 80 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.