Leftover Turkey Soup with Melted Parmesan Strips
Cook Time: 20 mins
Hands On Time: 25 mins
Total Time: 25 mins
Servings: 6 people
Use up leftover turkey in this cosy, nourishing soup. Paleo and gluten free, this quick to make soup is perfect for cold winter days.
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
- 2 tablespoons lemon juice
- Salt to taste
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.
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.
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%)