Turkey & Vegetable Soup

Name: Turkey & Vegetable Soup
Cuisine: American
Ingredients: 1 tablespoon butter; 1 tablespoon vegetable oil; 2 sticks celery, finely diced; 1 large leek, sliced finely; 3-4 carrots, peeled and chopped into dice; 1 teaspoon finely chopped rosemary leaves; 2 tablespoons freshly chopped parsley; 1 tablespoon freshly chopped sage leaves or 1 teaspoon dried; 1 or 2 bay leaves; 75g white long grain rice; 1.5-2 Litres hot turkey or chicken stock; Around 200g leftover turkey, shredded into bite size pieces; salt and freshly ground black pepper

3 steps

Updated at: Tue, 01 Oct 2024 15:35:29 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories116.1 kcal (6%)

Total Fat4.5 g (6%)

Carbs12.9 g (5%)

Sugars2.2 g (2%)

Protein6.4 g (13%)

Sodium519.9 mg (26%)

Fiber1.3 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 tablespoonbutter

1 tablespoonvegetable oil

2 stickscelery

peeled and chopped into dice

1 teaspoonrosemary leaves

finely chopped

2 tablespoonsparsley

freshly chopped

1 tablespoonsage leaves

freshly chopped, or teaspoon dried

1bay leaves

75gwhite long grain rice

1.5 litresturkey stock

hot, or chicken

200gturkey

leftover, shredded into bite size pieces

salt

freshly ground black pepper

Instructions

Step 1

Gently heat the butter and oil in a large saucepan. When the butter has melted, add the leeks, celery , carrots, and chopped herbs, add a little salt and pepper, place a lid on and sweat the vegetables over a very low heat for about 10-15 minutes, or until they have softened.

Step 2

Once the vegetables have softened, pour in the hot stock, add the rice, bay leaves and leftover turkey, pop a lid on the pan and simmer on a low-medium heat for about 15-20 minutes or until the rice is tender.

Step 3

Check the soup for seasoning before serving.