Safefood

< Back to recipes

Christmas broth

Turkey stock gives this soup a delicious flavour.

Ingredients

• 1 tablespoon cooking oil
• Ground black pepper
• 2 onions
• A little salt if liked
• 1 teaspoon coriander
• 1 cup cooked turkey
• 3 large carrots
• 1 medium turnip
• 2 large parsnips
• 2 medium potatoes
• 11 litres turkey stock
• 1 cup red or green lentils
• 1 leek

Method

1. Heat oil gently in a large saucepan.
2. Peel and chop the onions, add to the oil and cook gently.
3. Add coriander and stir well.
4. Peel and chop carrots, turnip, parsnips and potatoes and add to onions and coriander.
5. Add turkey stock and stir. Bring soup to a boil and then turn the heat down so soup is simmering.
6. Wash lentils in a sieve under a cold tap and add to soup. Stir well and cook for 15 - 20 minutes.
7. Wash the leek and remove tough outer leaves. Slice into rings and add to soup with ground black pepper.
8. Add the cooked turkey and cook the soup for 20-30 minutes till lentils are soft. Add a little water if necessary.
9. Season with ground black pepper and a little salt if liked, to bring out the flavour of the vegetables.
10. Serve with wheaten or crusty bread. This soup can be kept in a covered bowl in the fridge for two days after cooking or can be frozen.

• facebook
• twitter