Turkey Soup
Ingredients
- tbsp olive oil
- 1 large onion halved and sliced into thin strips
- 1 red pepper, seeded and sliced into thin strips
- 2 tsp ground coriander
- ¼ – ½ tsp chilli flakes
- 3 tbsp basmati rice or long grain rice
- 1½ l hot turkey or chicken stock
- 250g 9oz turkey meat, cut into thin strips (leg meat will have the most flavour)
- 410g can chickpea, drained and rinsed
- a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)
Directions
- Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
- To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it’s ready. (The soup may now be cooled and frozen for up to 1 month.)
