Prep Time:10 mins
Understanding food allergies and intolerances
Christmas broth
Cooking Time:60 mins
Serves:8 Adults
Cost:Low
This is a great recipe for using up leftover turkey and vegetables.
Ingredients
- 1 tablespoon of cooking oil
- 2 medium onions
- 1 teaspoon of dried coriander
- 85g / 3 oz. of cooked turkey
- 3 large carrots
- ½ a medium turnip
- 2 large parsnips
- 2 medium potatoes
- 1½ litres / 2½ pints of turkey stock
- 100g / 3½ oz. of green lentils
- 1 leek
- Ground black pepper, to taste
Method
- Heat oil gently in a large saucepan
- Peel and chop the onions, add to the oil and cook gently
- Add coriander and stir well
- Peel and chop carrots, turnip, parsnips and potatoes and add to the onions
- Add the turkey stock and stir. Bring soup to a boil and then turn the heat down so it is simmering
- Wash lentils in a sieve under a cold tap and add to the soup. Stir well and cook for 15 to 20 minutes
- Wash the leek and remove tough outer leaves. Slice into rings and add to the soup
- Add the cooked turkey and cook the soup for 20 to 30 minutes until lentils are soft. Add a little water if necessary
- Season with ground black pepper to bring out the flavour of the vegetables
What you will need
- Chopping board
- Chopping knife
- Measuring jug(for liquids)
- Saucepan
- Wooden spoon
Serving suggestions
Serve with crusty wholegrain bread
"This soup can be kept in a covered bowl in the fridge for 2 days after cooking or it can be frozen"
