Recipe Of The Week - Turkey Minestrone

Christmas time is when we most associate events with food. Family meals, getting together with friends, work parties, Christmas dinner, Boxing Day dinner and many many other dinners after that which are made up from the leftovers after cooking far too much on Christmas Day… and If you’re wanting to lose weight or keep on track with your fitness goals it can be very hard to do so as lots of meals can be very calorie dense.

So you’ve had the family round and you’ve panicked and overloaded on the amount of food you’ve made… Instead of feeding 10 you’ve made food to feed the 5,000! Eating roast dinner after roast dinner can be very boring and very calorific, so what can you do without wasting the food or chucking it away?

Below is a recipe for a warm and comforting turkey soup, to put your Christmas leftovers to good use. Easy to prepare and low fat, this soup is a perfect post-Christmas pick me up.

How to make Turkey Minestrone soup

PREP: 15 MINS

COOK: 40 MINS

EASY 

SERVES 6

Nutrition: (per serving)

  • kcal 345

  • fat 8g

  • saturates 3g

  • carbs 28g

  • sugars 4g

  • fibre 8g

  • protein 36g

  • salt 1.5g

Ingredients

  • 2 tsp olive oil

  • 100g smoked bacon lardons

  • 1 red onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery stick, finely chopped

  • 2 garlic cloves, finely chopped

  • 2 bay leaves

  • 2 thyme sprigs

  • 300g celeriac(or any other root veg), cut into cubes

  • 200g potato, cut into cubes

  • 400g can borlotti beans, drained and rinsed

  • 1½ l chicken stock or turkey stock, (fresh is best)

  • 350g cooked turkey

  • 100g orzo

  • 75g curly kale, shredded

turkey-minestrone.jpg

Method

  1. Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.

  2. Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan. Cook gently over a low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured. Add the garlic and herbs, and cook for 2 mins more

  3. Tip in the celeriac, potato, borlotti beans and chicken stock. Bring to the boil, then simmer, uncovered, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.

  4. Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted.


Be adventurous with your left overs this Christmas. Make something tasty and healthy and stay on track with your goals.

Merry Christmas, PNF team.