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.
Warming Turkey Soup Recipe
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.
Ingredients
- 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
Directions
- 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.
