Turkey minestrone
Serves 6
Easy
Prep:
Cook:
A warm and comforting turkey soup recipe to put your Christmas leftovers to good use. Easy to prepare and low fat, this soup is a perfect post-Christmas pick me up
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- 2 tsp olive oil
- 100g smoked bacon lardons
- 1 red onionfinely chopped
- 1 carrotfinely chopped
- 1 celery stickfinely chopped
- 2 garlic clovesfinely chopped
- 2 bay leaves
- 2 thyme sprigs
- 300g celeriac(or any other root veg), cut into cubes
- 200g potatocut into cubes
- 400g can borlotti beansdrained and rinsed
- 1 ½l chicken stockor turkey stock, (fresh is best)
- 350g cooked turkey
- 100g orzo
- 75g curly kaleshredded
Nutrition: per serving
- kcal345
- fat8glow
- saturates3g
- carbs28g
- sugars4g
- fibre8g
- protein36g
- salt1.5g
Method
step 1
Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.
step 2
Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan. Cook gently over a low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured. Add the garlic and herbs, and cook for 2 mins more
step 3
Tip in the celeriac, potato, borlotti beans and chicken stock. Bring to the boil, then simmer, uncovered, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.
step 4
Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted.
