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.
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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


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.


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%)

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