Chicken & mushroom soup with dill yoghurt
SERVES 4
1 tbsp olive oil 600g lean chicken tenderloins, chopped 150g leek (white part only), thinly sliced 150g carrot, finely chopped 2 garlic cloves, crushed 500g mixed mushrooms (field, button, Swiss brown), sliced 3 sprigs thyme 1 litre salt-reduced vegetable stock 100g kale leaves, torn into 3cm pieces Freshly ground black pepper, to season 80g pine nuts, toasted DILL YOGHURT
100g Greek-style natural yoghurt ¼ cup fresh dill, plus extra, to serve 2 tsp lemon zest, finely grated ½ tsp sweet paprika 1 For the dill yoghurt, combine all the ingredients in a small bowl. Season to taste with freshly ground black pepper. Chill until required.
2 Heat the olive oil in a large saucepan over high heat. Add the chicken, leek,…
