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The Turkey's Last Hoorah!

Not a turkey curry but warm, comforting bowls of nourishing soup to ease you into January. Use the Boxing Day Broth to give this soup a real turkey flavour.

Serves 6


900g assorted vegetables - carrots, leeks, potatoes, are ideal, all peeled or scrubbed and cut into equal sized chunks

1 heaped tablespoon of coconut oil or butter

1 litre of vegetable or chicken stock or Boxing Day Broth

250g leftover turkey meat, cut into small chunks

Sea salt and freshly ground pepper to taste


Heat the oil or butter in a large pain over a medium heat.

Add the vegetables and give them a quick stir to coat them.

Cover with a lid and reduce the heat to low allowing them to sweat for 10 minutes.

Add the stock or broth and leave to simmer with the lid on until the vegetables are tender - this will depend on how large your chunks are - usually 30-40 minutes.

When the vegetables are tender, remove a couple of spoons of the veg from the pan and reserve.

Allow to cool and puree the remaining vegetables using either a food processor or liquidiser and return to the pan or use a stick blender.

Add the turkey meat and the reserved vegetables to the puree and place back on a low heat for 10 minutes to heat the turkey and vegetables through.

Taste to check seasoning, ladle into warm bowls and finish with a grind of black pepper.

Tip: add a can of butter beans or cannellini beans to the puree for a more substantial soup.

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