Turkey minestrone
Contains pork – recipe is for non-Muslims only
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
- Prep:15 mins
Cook:40 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 345
- fat 8g
- saturates 3g
- carbs 28g
- sugars 4g
- fibre 8g
- protein 36g
- salt 1.5g
Ingredients
- 2 tsp olive oil
- 100g smoked bacon lardons
- 1 red onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, finely chopped
- 2 bay leaves
- 2 thyme sprigs
- 300g celeriac (or any other root veg), cut into cubes
- 200g potato, cut into cubes
- 400g can borlotti beans, drained and rinsed
- 1½ l chicken stock or turkey stock, (fresh is best)
- 350g cooked turkey
- 100g orzo
- 75g curly kale, shredded
Method
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.
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
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.
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.
