We may have gotten a little greedy in the turkey department at Christmas last year. We bought a 5kg frozen bird in late November. We then popped to the shops 3 days before Christmas for some last minute food items (it’s all about the food) and there we spotted a fresh 8kg turkey and bought that one too. The 5kg turkey has been in our freezer taking up an entire drawer and staring at me whenever the freezer door swings open ever since.
After it was cooked, there were a lot of leftovers given we were two people short with Master 7 and I were living at the hospital (fun times) so I made this yummy (and beautifully spicy) soup amongst other things when we finally got home.
Click the ingredients list for a printable pdf version of this recipe.
1/ Heat olive oil in a heavy bottomed saucepan over medium heat
2/ Add the onion, frying for 5 minutes or until it starts to soften and becomes translucent
3/ Add the red pepper, ground coriander and chilli flakes (if you or your children don’t like spicy food reduce this to 1/4 tsp or alternately if you love a bit of zing you could increase it to 1 full teaspoon) and stir for 1 minute
4/ Pour in the hot stock (assuming you made it up out of a stock cube) and stir in the beans and turkey (you could also use left over roast chicken if you prefer)
5/ Give your soup a taste and add salt and pepper to taste (I like this soup with a heavy dose of cracked black pepper) before bringing to the boil
6/ Lower heat, cover and let simmer for 10 minutes (or until the vegetables have softened)
7/ Give it another taste and season if needed
8/ Stir in your fresh coriander or parsley and serve with crusty bread
Based on this recipe from Good Food.