Turkey Soup

    30 minutes

    If there is still turkey left over after Boxing day, I like to make this delicious soup packed with vegetables and pearl barley. It's comforting and filling and freezes well!

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    Serves: 6 

    • 1 tablespoon olive oil
    • 2 carrots, peeled and diced
    • 2 celery stalks, sliced
    • 1.25 litres turkey or chicken stock
    • 75g pearl barley
    • leftover turkey meat
    • fresh parsley leaves, chopped
    • salt and freshly ground pepper, to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the olive oil in a large pot over medium heat then add the carrots and celery then cook gently for about 5 minutes to soften.
    2. Add the stock, pearl barley and leftover turkey. Simmer for 20 - 25 minutes or until the barley is cooked. Stir in freshly chopped parsley, season to taste and serve.

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