Spicy Turkey Soup...

Why wait until after Christmas Day to use the turkey carcass to make the annual Turkey Broth?

This delicious soup focuses on the health-enhancing properties of turkey and spices and will get your Christmas juices flowing right now.

Spicy Turkey Soup...

This recipe is from Fiona Kirk’s best-selling diet book
2 Weeks in the Fast Lane.

(65mins/serves 4)

Ingredients:

• 1 tbsp olive/groundnut oil
• 1 clove garlic, crushed
• 1 onion, finely sliced
• 1 bunch spring onion, finely sliced
• 1 red chilli, de-seeded and finely chopped
• small pack of pancetta cubes or 75g lean bacon, cubed
• ½ tsp dried oregano
• a generous pinch of cayenne pepper
• a generous pinch of ground cumin
• freshly ground black pepper
• 1 tin peeled chopped tomatoes
• 2 pints low salt chicken/vegetable stock
• 1 bay leaf
• 1 small turkey drumstick skin removed
• 2-3 tbsp mixed frozen peas and corn
• sea salt crystals (if needed)
• grated gruyere cheese (optional)
• a good bunch of fresh coriander or parsley, chopped
• fresh lime juice

Method:

1. Warm the oil in a medium-sized pan (one wide enough to cope with the turkey leg), add the garlic, onion, spring onion and chilli and saute for 8-10 mins until the onions are soft and translucent.
2. Add the pancetta/bacon and saute until they are just browned around the edges.
3. Add the oregano, cayenne pepper, cumin and a few grindings of black pepper and stir well into the onion/garlic/chilli/pancetta mix.
4. Add the tomatoes, stock, bay leaf and turkey drumstick and bring slowly to the boil, then quickly reduce the heat to a gentle simmer and cook, covered until the turkey is falling off the bone (around 45 mins).
5. Add the frozen peas and corn 8-10 minutes before the end of cooking time.
6. Remove the bay leaf, transfer the drumstick to a board, shred the cooked turkey meat* with a couple of forks and leave aside.
7. Increase the heat for a few minutes to concentrate the soup if you want it a bit thicker or add water if you like it thinner and check the seasoning before adding the turkey meat to warm through for a couple of minutes.
8. Ladle into soup bowls and top with the grated cheese (if using) and chopped coriander/parsley.
9. Add a splash of fresh lime juice and serve.

* If you prefer a mix of dark and light turkey meat add 2 fresh turkey breast steaks when you add the frozen peas and corn and shred them with half the brown meat from the drumstick (keep the rest for a snack).

Guest Post Credits-  

Fiona Kirk’s best-selling diet book 2 Weeks in the Fast Lane. £7.99 from fat bust forever.