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4
5 minutes
25 minutes
Turkey
The perfect soup to warm your cockles in the winter months. If you don’t want this soup too spicy, use a little mild chilli powder, ground coriander or cumin instead of the fresh chilli.
1 knob of butter
1 onion, sliced
1 mild red chilli, deseeded and finely chopped
1 red pepper, chopped
1 carrot, diced
1 celery stick, sliced
80g pearl barley
1.5l turkey or chicken stock
300g cooked turkey, shredded
400g can chickpeas, drained
Handful of fresh parsley
Heat the olive oil in a large saucepan and fry the onion until soft and translucent but not coloured. Add the red pepper, carrot and celery and fry for 4-5 minutes.
Add the red chilli and pearl barley and fry for another minute.
Tip the stock into the pan and bring to the boil.
Add the turkey and chickpeas, stirring before putting a lid on and simmering for 10-12 minutes until the veg and barley is cooked through and tender.
Season well and scatter with the parsley before serving.
