Perky turkey soup
A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25-35 minutes
Low-fat
Can be frozen
- 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.
- 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
Recipe from Good Food magazine, January 2003.
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http://www.bbcgoodfood.com/recipes/1378/
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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
- 1½l hot turkey or chicken stock
- 250g 9 oz turkeys 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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Leek, potato & ham flip-over pie
This warming winter recipe is a great way to use up the Christmas leftovers, and so easy to make. Perfect for Boxing Day
7
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25-35 minutes
Low-fat
Can be frozen
Makes a little turkey go a long way
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
- 1½l hot turkey or chicken stock
- 250g 9 oz turkeys 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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18 March 2012
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