Spicy Turkey Soup…

Why wait until after Christmas Day to use the turkey carcass to make the annual Turkey Broth?

This delicious soup focuses on the health-enhancing properties of turkey and spices and will get your Christmas juices flowing right now.

Spicy Turkey Soup…

This recipe is from Fiona Kirk’s best-selling diet book
2 Weeks in the Fast Lane.

(65mins/serves 4)

Ingredients:

  • 1 tbsp olive/groundnut oil
  • 1 clove garlic, crushed
  • 1 onion, finely sliced
  • 1 bunch spring onion, finely sliced
  • 1 red chilli, de-seeded and finely chopped
  • small pack of pancetta cubes or 75g lean bacon, cubed
  • ½ tsp dried oregano
  • a generous pinch of cayenne pepper
  • a generous pinch of ground cumin
  • freshly ground black pepper
  • 1 tin peeled chopped tomatoes
  • 2 pints low salt chicken/vegetable stock
  • 1 bay leaf
  • 1 small turkey drumstick skin removed
  • 2-3 tbsp mixed frozen peas and corn
  • sea salt crystals (if needed)
  • grated gruyere cheese (optional)
  • a good bunch of fresh coriander or parsley, chopped
  • fresh lime juice

Method:

  1. Warm the oil in a medium-sized pan (one wide enough to cope with the turkey leg), add the garlic, onion, spring onion and chilli and saute for 8-10 mins until the onions are soft and translucent.
  2. Add the pancetta/bacon and saute until they are just browned around the edges.
  3. Add the oregano, cayenne pepper, cumin and a few grindings of black pepper and stir well into the onion/garlic/chilli/pancetta mix.
  4. Add the tomatoes, stock, bay leaf and turkey drumstick and bring slowly to the boil, then quickly reduce the heat to a gentle simmer and cook, covered until the turkey is falling off the bone (around 45 mins).
  5. Add the frozen peas and corn 8-10 minutes before the end of cooking time.
  6. Remove the bay leaf, transfer the drumstick to a board, shred the cooked turkey meat* with a couple of forks and leave aside.
  7. Increase the heat for a few minutes to concentrate the soup if you want it a bit thicker or add water if you like it thinner and check the seasoning before adding the turkey meat to warm through for a couple of minutes.
  8. Ladle into soup bowls and top with the grated cheese (if using) and chopped coriander/parsley.
  9. Add a splash of fresh lime juice and serve.

* If you prefer a mix of dark and light turkey meat add 2 fresh turkey breast steaks when you add the frozen peas and corn and shred them with half the brown meat from the drumstick (keep the rest for a snack).

Guest Post Credits-  

Fiona Kirk’s best-selling diet book 2 Weeks in the Fast Lane. £7.99 from fat bust forever.

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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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2 Comments

  1. Lisa Cash Hanson
    12th December 2011 / 5:05 pm

    Chad loves soup! I may have to try this.

  2. Clairejustine
    13th December 2011 / 11:41 pm

    @Lisa Cash Hanson Thanks for the comment 🙂

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