Recipes |

Turkey Soup|Recipe of the Week

Turkey Soup

Ingredients

  • 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)

 

Directions

  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.)

If you are struggling with food and not sure what to eat then click this link and find out how we can help

previous-next-image
Previous Post

3 Natural Ways to De-Tox

READ MORE
previous-next-image
Next Post

Prawn and Crab Cocktail Lettuce Cup|Recipe of the Week

READ MORE