Spiced turkey soup
This hearty dish, based on a mulligatawny soup, satisfies those post-Christmas spice cravings. Reserve as many bones and skin from the turkey as possible for a rich, thick stock. If you have extra celery, carrots and onion, you can chop and use them instead of the frozen soffritto, too.
- Serves6
- CourseMain meal
- Prepare20 mins
- Cook2 hrs 35 mins
- Total time2 hrs 55 mins
Ingredients
- 1 turkey carcass (including skin, wings and wing tips, and the neck/giblets if you have them)
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 8 clove/s cloves garlic,4 crushed
- 1 tsp black peppercorns
- 2 fresh bay leaves
- 600g leftover turkey meat
- 2 tbsp Vegetable oil
- 500g pack Cooks’ Ingredients Frozen Soffritto Mix
- 1 apple, peeled, cored and roughly chopped
- 1½ tbsp curry powder
- 1 tbsp garam masala (heaped)
- 1 tsp ground black pepper
- 1 tomato passata
- 1 tsp salt
- 150g easy cook long grain rice, washed
Topping
- ½ red onion, finely chopped
- 1 tomato, finely chopped
- Handful chopped coriander or 2 salad onions, finely chopped (or use a mixture)
Method
Put the turkey carcass and trimmings in a large pan and cover with 2 litres cold water. Add the onions, carrots and celery with the whole (peeled) garlic cloves, peppercorns and bay leaves. Bring to the boil and simmer for 2 hours with a loose-fitting lid, skimming off any scum that rises to the top.
Meanwhile, cut the turkey meat into bitesized pieces; set aside. Put the oil in a large pan; fry the soffritto and crushed garlic over a medium heat with a pinch of salt until softened and starting to turn golden. Add the apple and a good splash of water; cook for 15 minutes over a gentle heat, stirring occasionally to prevent the veg from sticking. Add the curry powder, garam masala and black pepper and cook, stirring, for 2-3 minutes until fragrant. Add the passata and salt and cook for a further 2 minutes.
Once the stock is ready, strain (discarding the turkey carcass and veg) and top up with 300ml water, then add to the fried vegetables. Cook for 20 minutes over a medium heat. At this point, you can blend the soup base or leave it chunky (or do half and half). Add the rice to the pan with the turkey meat and cook, covered, until the rice is ready and the turkey is piping hot (about 15 minutes). Turn the heat off; season. Divide between bowls and serve scattered with the topping ingredients, if using.
Cook’s tip
More ideas for leftover turkey
1. Fry up with cubed potatoes, peppers and chopped onions, then top with a fried egg and drizzle with hot sauce for a simple brunch.
2. Make a twist on a classic turkey sandwich by mixing the meat through tinned sweetcorn, a little finely chopped red onion and mayonnaise.
3. Make this meat pie. If you don’t have ham, then just make up the weight in turkey and season as needed.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,809kJ/ 430kcals |
|---|---|
Fat | 13g |
Saturated Fat | 2.3g |
Carbohydrates | 34g |
Sugars | 12g |
Fibre | 4.2g |
Protein | 41g |
Salt | 2.1g |