Healthy soup recipe for 6 people, takes only 40 mins; recipe has olive oil, bacon lardon, red onion, carrot, celery stick, garlic cloves, bay leaf, thyme sprig, celeriac, potato, borlotti bean, chicken stock, turkey, orzo and curly kale.
Turkey minestrone
Course: Healthy soup
Servings
6
servings
Prep time
15 mins
Ingredients
- Olive Oil: 2 tsp olive oil
- Red Onion: 1 red onion, finely chopped
- Carrot: 1 carrot, finely chopped
- Orzo: 100g orzo
- Garlic Cloves: 2 garlic cloves, finely chopped
- Bay Leaf: 2 bay leaves
- Celery Stick: 1 celery stick, finely chopped
- Chicken Stock: 1 1/2 l chicken stock or turkey stock, (fresh is best)
- Potato: 200g potato, cut into cubes
- Turkey: 350g cooked turkey
- Curly Kale: 75g curly kale, shredded
- Thyme Sprig: 2 thyme sprigs
- Celeriac: 300g celeriac (or any other root veg), cut into cubes
- Borlotti Bean: 400g can borlotti beans, drained and rinsed
- Bacon Lardon: 100g smoked bacon lardons
Directions
- Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.
- Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan. Cook gently over a low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured. Add the garlic and herbs, and cook for 2 mins more
- Tip in the celeriac, potato, borlotti beans and chicken stock. Bring to the boil, then simmer, uncovered, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.
- Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted.
