Turkey soup in bowl with spoon

Easy turkey soup

  • Rating: 4 out of 5.26 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 25-35 minutes
  • Easy
  • Serves 4

A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!

  • Freezable (Can be frozen)
Nutrition:
HighlightNutrientUnit
kcal291
low infat9g
saturates2g
carbs27g
sugars0g
fibre4g
protein27g
salt1.78g
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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/9oz turkey meat, cut into thin strips (leg meat will have the most flavour)
  • 410g can chickpea, drained and rinsed
  • a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)

Method

  • STEP 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.

  • STEP 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.)

RECIPE TIPS
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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.26 ratings
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