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Turkey Minestrone Soup


The best thing about turkey is the gravy and the most amazing stock that it creates. If life is too hectic then freeze the bones/carcass, alternatively boil up the bones and freeze the stock for later use, but please don’t through them away! I used the following vegetables, but as far as I am concerned there are no rules. Use whatever veg you like!




3 onions - finely chopped

4 cloves garlic - crushed

4 carrots - finely chopped

5 sticks of celery - finely chopped

3 teaspoons plain flour

1.5 - 2 litres turkey stock (see recipe)

Any leftover turkey gravy

100g tomatoes - roughly chopped

200g peas (frozen)

100g edamame beans (frozen)

100g spinach

300-400g left over Turkey - pulled or sliced

150-200g dried orzo or any small pasta


Turkey Stock

All the left over bones from the turkey

Any sausage and chestnut stuffing from the turkey.

2 onions - halved

4 cloves garlic

2 potatoes - roughly chopped

3 parsnips - roughly chopped

Cover the ingredients in water and gently simmer for 2-3 hours. Strain and set aside. You can freeze this for use at a later date.




Sauté the onion and garlic until soft and sticky. Add the carrots, celery and tomatoes and cook for 5 minutes. Season generously. Stir through the flour, followed by the stock and any left over gravy. Bring up to a gentle simmer and cook for 20-30 minutes. Add the rest of the veggies (except the spinach) and the cooked chicken. Simmer for a further 10-15 minutes. Add the spinach, check for seasoning and serve.



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