Spring broth of chicken and asparagus with basil sauce

Serves: 4
Time to make: 20 mins

Total cost: $ 23.35 / $ 5.84 per serve

(at time of publication)

Ingredients

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

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.