Leftover Turkey Tomato Soup
This healthy creamy leftover turkey tomato soup is a delicious, satisfying winter warmer and a great way to use your Christmas turkey leftovers.
Servings 6 servings
Calories 176kcal
Ingredients
- 4.23 ounces leftover turkey finely chopped
- 1x14.11oz can tomatoes
- 2 tablespoons tomato puree
- 3 sun dried tomatoes in oil, finely chopped
- ½ cup less 1tbsp red split lentils rinsed
- 1 red bell pepper deseeded, chopped
- 1 onion chopped
- ½ celery stalk chopped
- 1 garlic clove finely chopped
- 4 dashes Tabasco sauce
- 1 bay leaf
- ⅔ teaspoon dried thyme, oregano, basil or mixed herbs
- 2⅔ cups vegetable/chicken stock adjust the amount to your preference
- 2 tablespoons olive oil
- Fine sea salt and pepper to taste
Instructions
- In a pot heat up the oil, add the bay leaf, garlic and onion and cook slowly for 2 minutes stirring often. Add the celery and lentils and cook for 2 more minutes stirring often.
- Add the rest of the ingredients (apart from the turkey), stir, cover and simmer for 30 minutes, stirring occasionally. 20 minutes into the cooking add the turkey (chopped or pureed).
- Remove from the heat, discard the bay leaf and puree the soup until smooth. Serve with croutons, grated parmesan, drizzle of oil or balsamic vinegar, knob of butter - or simply on its own.
Notes
- Use either white or dark turkey meat (or a bit of both).
- For best results and smooth, creamy consistency you may have to puree this soup a little longer than an all-vegetable soup.
- Refrigerate for up to 2 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 18g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 540mg | Potassium: 517mg | Fiber: 7g | Sugar: 6g | Vitamin A: 809IU | Vitamin C: 36mg | Calcium: 38mg | Iron: 3mg