Turkey and Vegetable Soup
Ingredients
- 1 3/4 lbs turkey meat
- 2 tbsp oil
- 4 pt hot water
- 1 tsp salt
- 2 small onions
- 1 celery stick
- 2 carrots
- 1 turnip
- 5 oz each green beans shelled peas and cauliflower florets
- Pinch white pepper
- 1 tsp soy sauce
- Handful chervil
Instructions
- Rinse and dry meat.
- Heat oil in a saucepan, add meat and brown evenly, add the water and salt and bring to the boil.
- Peel onions, trim and slice celery, add to soup. Simmer for 1 hour.
- During first 30 minutes, remove any scum that forms, then almost cover pot with lid, allowing some steam to escape.
- Peel and wash carrots, slice into thin rounds.
- Peel and chop turnip, wash beans and cut into pieces.
- Take meat, onions and soup vegetables out of stock by pouring stock through a sieve.
- Return stock to pan, add carrots, turnip, beans, peas and cauliflower, and simmer for 15 minutes.
- Chop meat. Wash and chop chervil.
- Return meat to soup, heat through, season with salt, pepper and soy sauce and sprinkle with chopped chervil.
Calories: 339 kcal
Carbohydrates: 13 g
Protein: 47 g
Fat: 11g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 133 mg
Sodium: 970 mg
Potassium: 783 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 5405 IU
Vitamin C: 17 mg
Calcium: 82 mg
Iron: 2 mg