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Spicy Turkey Soup: Fiona Kirk’s Best-selling Diet Book

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.

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

(65mins/serves 4)


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

Spicy Turkey Soup
Spicy Turkey Soup


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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2 responses to “Spicy Turkey Soup: Fiona Kirk’s Best-selling Diet Book”

  1. Lisa Cash Hanson says:

    Chad loves soup! I may have to try this.

  2. Lisa Cash Hanson; Thanks for the comment 🙂

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