Turkey Soup Recipe

Soup is light and sustaining, and makes a good light lunch, served with bread.

If you use leftover turkey in soup, you only need to simmer for 2-3 minutes, to heat through. If you start from scratch and use a chopped, raw turkey breast fillet then cook the soup for around 5-6 minutes. Don't let it simmer for too long, otherwise the turkey will turn rubbery.

• Add diced or shredded turkey to any basic vegetable soup recipe. Try it with parsnip and apple, in mixed vegetable minestrone, or as an addition to leek and potato soup.
• Turkey can be bland, so when you use it to make soup, add spices for flavour. Try grated root ginger, ground cumin, paprika or nutmeg.
• To extract the last bit of value from your turkey, use the bones to make stock.

TURKEY SOUP RECIPE

Chop one medium onion, and soften in a little oil, with 1 tsp paprika.

Add one large potato, peeled and chopped, and 900ml (4 cups) stock.

Bring to the boil and simmer for 10-15 minutes, until the potato is nearly tender.

Skin and chop one turkey breast fillet, or 225g (8 oz) leftover cooked turkey and add to soup, simmer for a few more minutes until the turkey is cooked.

Allow to cool a little, then puree in a blender.