Turkey soup with vegetable & herbs

Put your turkey leftovers to good use with a delicious soup. Serve with warm, crusty fresh brown bread

Serves: 4
Preparation time: 15 mins
Calories per serving (kcal): 360
Fat per serving (grams): 3.5

What you need:

• 500g cooked turkey, diced or shredded
• 25g butter
• 1 large carrot, peeled and sliced
• 1 onion diced
• 1 leek sliced
• 1 celery stick sliced
• 50ml white wine
• 1 litre chicken stock
• 2 tsp dried thyme
• 100g lentils
• Seasoning

What you do:

1. Melt butter in a large saucepan. Add onion, carrot, leek and celery. Cook for a few minutes until golden.
2. Stir in the wine and chicken stock. Bring to the boil. Lower heat and simmer for about 30 minutes.
3. Add the lentils and thyme and cook for a further 30 minutes until tender, stirring occasionally.
4. Add the turkey and seasoning to taste. Heat through and serve.

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