Now Christmas has passed, it has left us wondering how we managed to eat so much turkey, and what recipes we are going to make with all the leftovers. If you’re anything like us, a lot has already been portioned up and gone into the freezer, although we’re still wondering how to get through the remaining Christmas Cake (see our previous recipe here), pudding and chocolates.
We can’t help with the chocolates, but to help make you feel slightly more virtuous and healthy, we’ve used some leftovers to make a quick and healthy turkey and parsnip soup, so here’s our simple recipe, which serves 2.
You can also optionally add in a can of Cannellini beans with the carrots and parsnips should you have a spare tin of them.
Preparation time: 10 minutes
Cooking time: 15 minutes
- 2 handfuls of shredded turkey meat;
- 1 parsnip
- 1 large carrot
- 100g kale
- 1 medium-sized onion
- 1 litre chicken stock
- Sea salt
- Freshly ground black pepper
- 1 tsp dried thyme
- Olive oil
- Finely chop the onion and then, in a large saucepan gently fry in a tablespoon of olive until translucent.
- Peel and finely chop the carrot and parsnip, into small pieces approximately ½ cm thick. The idea is that the smaller the pieces are, the quicker they will cook. Of course, if you prefer large chunks of vegetable then remember to add another 5 minutes to the cooking time. Add the carrots, parsnip, thyme and chicken stock to the pan. Turn the heat up and bring to the boil, then once bubbling, turn down and simmer for 4 – 5 minutes with a lid on.
- The root vegetables should now be tender, so add the turkey and kale, give a quick stir before replacing the lid, turning the heat up and cooking for another 4 – 5 minutes.
- Season as required and then serve with the bread of your choosing.