Spicy Turkey Soup: From Fiona Kirk’s Best-selling Diet Book.
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.
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| 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-
This recipe is a guest post. Fiona Kirk’s best-selling diet book 2 Weeks in the Fast Lane. £7.99 from fat bust forever.
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Chad loves soup! I may have to try this.
Lisa Cash Hanson; Thanks for the comment 🙂