Perky turkey soup

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Good Food

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1. Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
2. To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it's ready. (The soup may now be cooled and frozen for up to 1 month.)

Make it your own

Sizzle some chopped bacon with the onions. Pour in a splash of dry sherry before adding the stock. Any canned pulses can replace the chickpeas. Throw in some chopped sprouts - cooked or raw, it doesn't matter. For extra zing, squeeze in a little lemon juice at the end.

291 kcalories, protein 27g, carbohydrate 27g, fat 9 g, saturated fat 2g, fibre 4g, salt 1.78 g

'This a great recipe for a midweek quickie supper. It had a subtle flavour and I enjoyed the combination of chilli, coriander and chickpeas.'

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• Lynsey

  31 October 2007

  Lynsey rated this recipe

  

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• Julie Bahrain

  29 December 2007

  Julie Bahrain commented on this recipe

  We've loved this recipe since we first made it last Christmas. Have made it using cooked chicken instead of turkey and tinned sweet corn instead of chickpeas. Made it again yesterday and it is still great!

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• Alison

  29 December 2007

  Alison rated and commented on this recipe

  

  Made it today and ate straight away - really warming

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• Julie Bahrain

  14 March 2008

  Julie Bahrain rated this recipe

  

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• Alexandra

  17 October 2008

  Alexandra rated and commented on this recipe

  

  Great soup, changed the rice for pearl barley. Excellent way to use leftovers and home made stock.

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Ingredients

• 1 tbsp olive oil
• 1 large onion , halved and sliced into thin strips
• 1 red pepper , seeded and sliced into thin strips
• 2 tsp ground coriander
• ¼ - ½ tsp chilli flakes
• 3 tbsp basmati rice or long grain rice
• 1½ l hot turkey or chicken stock
• 250g turkey meat, cut into thin strips (leg meat will have the most flavour)
• 410g can chickpeas , drained and rinsed
• a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)

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Difficulty and servings

Serves 4

Preperation and cooking times

Low-fat

Can be frozen

Ingredients

• 1 tbsp olive oil
• 1 large onion , halved and sliced into thin strips
• 1 red pepper , seeded and sliced into thin strips
• 2 tsp ground coriander
• ¼ - ½ tsp chilli flakes
• 3 tbsp basmati rice or long grain rice
• 1½ l hot turkey or chicken stock
• 250g turkey meat, cut into thin strips (leg meat will have the most flavour)
• 410g can chickpeas , drained and rinsed
• a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)

291 kcalories, protein 27g, carbohydrate 27g, fat 9 g, saturated fat 2g, fibre 4g, salt 1.78 g

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