Leftover Turkey Soup with Melted Parmesan Strips
5 from 3 votes

Leftover Turkey Soup with Melted Parmesan Strips

Course: Christmas and New Year, Lunch, Soup and Light Dinners, Mains
Cook Time: 20 mins
Hands On Time: 25 mins
Total Time: 25 mins
Servings: 6 people
Author: Anna Bloomfield
Use up leftover turkey in this cosy, nourishing soup. Paleo and gluten free, this quick to make soup is perfect for cold winter days.
Print Recipe Pin Recipe

Ingredients

For the soup

  • 1 tablespoon cooking oil
  • 2 onions (peeled and diced)
  • 4 medium carrots (peeled, halved lengthways and cut into thin moons)
  • 4 cloves of garlic (crushed)
  • ½ teaspoon dried sage
  • ½ teaspoon black pepper
  • 1.2 litres hot chicken stock
  • 200 g kale (tough stalks removed)
  • 500 g diced leftover roast turkey or chicken

For the parmesan strips

  • 1 block parmesan

To finish

  • 2 tablespoons lemon juice
  • Salt to taste
  • Parsley

Instructions

For the soup

  • Heat the oil in a non-stick pan over a medium heat. Add the onion, carrots, garlic, sage and pepper and cook, stirring occasionally, until the carrots are softened (10-15 minutes).
  • Add the hot stock and bring to a simmer. Stir in the kale and cook for three minutes then add the turkey, return to a simmer and cook for a further 2-3 minutes.

For the parmesan strips

  • Using a potato peeler, peel strips from the thin edge of the parmesan block. You will need about 18-24 strips.

To finish

  • Stir in the lemon juice then add salt to taste.
  • Divide between bowls, topping with three or four parmesan strips per bowl. To serve, sprinkle over parsley and cracked black pepper if you wish.

Nutrition

Calories: 155kcal (8%) | Carbohydrates: 11g (4%) | Protein: 20g (40%) | Fat: 4g (6%) | Saturated Fat: 0g | Cholesterol: 45mg (15%) | Sodium: 214mg (9%) | Potassium: 557mg (16%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 10140IU (203%) | Vitamin C: 45.7mg (55%) | Calcium: 87mg (9%) | Iron: 1.2mg (7%)

Enjoyed this recipe?Check out all my recipes on Pinterest!