Soup With Turkey

soup with turkey, looking for these recipes? check this for 7 best soup with turkey: Turkey & harissa soup,Turkish rice and lentil yoghurt soup with dukkah oil,Smashing pumpkin soup,Lemon, lentil and spinach soup,Zucchini and lemon thyme soup,Pea & prosciutto soup,Speedy carrot soup

Lemon, lentil and spinach soup

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 cups dried brown lentils
  • 3 potatoes, peeled, diced
  • 2 litres Massel vegetable liquid stock
  • 1 bunch English spinach, leaves removed, washed, chopped
  • 2 lemons, rind finely grated, juiced
  • Turkish bread, to serve

Method

  • Step 1
    Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup.
  • Step 2
    Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.

Speedy carrot soup

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 80ml (1/3 cup) olive oil
  • 2 x 300g pkts shredded carrot
  • 1 large onion, chopped
  • 2 teaspoon ginger paste
  • 2 teaspoon ground cumin
  • 1 orange, rind finely grated and juiced
  • 2 garlic cloves, crushed
  • 1L (4 cups) Massel vegetable liquid stock
  • 1 Turkish loaf, thickly sliced
  • 1 tablespoon chopped lemon thyme leaves (or chives), plus extra, to serve
  • Greek-style yoghurt, to serve

Method

  • Step 1
    Heat 2 tablesoon oil in a large saucepan over medium heat. Add the carrot and onion and cook, stirring, for 3-4 minutes or until softened. Stir in the ginger cumin, orange rind and half the garlic.
  • Step 2
    Add the orange juice, stock and 1 cup (250ml) water. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 15-20 minutes, until the carrot is soft.
  • Step 3
    Meanwhile, preheat a chargrill pan over high heat. Combine the remaining 2 tablespoon oil and garlic in a bowl. Lightly brush over both sides of the bread. Cook for 1-2 minutes each side, until lightly charred.
  • Step 4
    Remove soup from heat. Cool slightly. Use a stick mixer to blend until smooth. Return to heat to warm through. Stir in lemon thyme. Season.
  • Step 5
    Divide soup among serving bowls. Top with yoghurt and sprinkle with extra lemon thyme leaves. Serve with the garlic toast.

Smashing pumpkin soup

Image credit: Janyon Boshoff – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, coarsely chopped
  • 2 teaspoons ground cumin
  • 1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped
  • 1L (4 cups) Massel chicken style liquid stock or vegetable liquid stock
  • Dollop of natural yoghurt
  • 1 garlic clove
  • 4 slices Turkish bread, to serve
  • 2 teaspoons extra virgin olive oil, to drizzle on bread
  • 1 teaspoon dukkah, to sprinkle

Method

  • Step 1
    Spice up the base: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add cumin and cook, stirring for 1 minute or until aromatic.
  • Step 2
    Simmer the soup: Add pumpkin and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth.
  • Step 3
    Serve it up: Cut Turkish bread in half and cook on a chargrill until golden. Drizzle with extra virgin olive oil and rub with the cut side of a garlic clove. Ladle soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with dukkah. Serve with the bread.

Turkish rice and lentil yoghurt soup with dukkah oil

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 3/4 cup rice and lentil mix (see note)
  • 6 cups Massel chicken style liquid stock
  • 1 1/2 tablespoons plain flour
  • 500g tub plain Greek-style yoghurt
  • 1 egg, lightly beaten
  • 1/4 cup fresh mint leaves

Dukkah oil

  • 1/4 cup extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 pinches sweet paprika
  • 2 tablespoons pistachio kernels, roughly chopped
  • 1 teaspoon sesame seeds
  • 1 teaspoon lemon rind, finely grated
  • 1 tablespoon lemon juice

Method

  • Step 1
    Heat oil in a large saucepan over medium-high heat. Add onion. Cook for 5 minutes. Add garlic. Cook for 1 minute or until fragrant. Add rice and lentil mix. Stir to combine. Add stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes or until rice mixture is tender.
  • Step 2
    Meanwhile, make Dukkah Oil; Heat oil in a small frying pan over medium heat. Add cumin, coriander, paprika, pistachios and sesame seeds. Cook for 2 to 3 minutes or until fragrant. Remove from heat. Add lemon rind and juice.
  • Step 3
    Blend flour and 2 tablespoons water until smooth. Place yoghurt in a large heatproof bowl. Add egg and flour mixture. Whisk until smooth and combined.
  • Step 4
    Slowly add 1/2 cup hot stock mixture, 1 tablespoon at a time, to yoghurt mixture, whisking to combine. Reduce heat to low. Slowly add yoghurt mixture to remaining stock mixture. Whisk until combined. Cook for 5 minutes or until heated through (do not boil). Season with salt and pepper.
  • Step 5
    Serve soup drizzled with dukkah oil and topped with mint.

Pea & prosciutto soup

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 3 tablespoons olive oil
  • 100g prosciutto
  • 1 leek, trimmed, halved lengthways, thinly sliced
  • 2 garlic cloves, crushed
  • 2 Massel vegetable stock cubes
  • 1.25L (5 cups) water
  • 600g (4 cups) frozen peas
  • 125g (1/2 cup) light sour cream

Garlic bread

  • 60ml (1/4 cup) olive oil
  • 2 garlic cloves, finely chopped
  • 1 Turkish bread roll, thinly sliced

Method

  • Step 1
    Heat 1 tablespoon of oil in a frying pan over medium-high heat. Cook half the prosciutto for 1 minute each side or until crisp. Transfer to a plate. Break into large pieces. Reserve.
  • Step 2
    Heat the remaining oil in a large saucepan over medium heat. Coarsely chop the remaining prosciutto and add to the pan. add the leek and garlic and cook, stirring, for 3 minutes or until soft. Add stock cubes and water. Bring to the boil. add peas and cook, stirring occasionally, for 5 minutes or until just cooked. set aside for 5 minutes to cool slightly.
  • Step 3
    Meanwhile, to make garlic bread, heat oil in a frying pan over medium heat. Add the garlic and bread. Cook, turning, for 1-2 minutes or until golden.
  • Step 4
    Blend one-third of the pea mixture in a blender until smooth. Transfer to a clean saucepan. Repeat, in 2 more batches, with remaining pea mixture. Cook the soup over medium heat for 2 minutes or until heated through. Season with salt and pepper. Divide soup among serving bowls. Top with sour cream and reserved prosciutto. Serve with garlic bread.

Turkey & harissa soup

Image credit: Steve Brown – taste.com.au

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon harissa
  • 1 teaspoon ground cumin
  • 2 x 410g cans chickpeas, rinsed, drained
  • 800g can chopped tomatoes
  • 1L (4 cups) Massel chicken style liquid stock
  • 3 cups (480g) chopped cooked turkey
  • 1/4 cup chopped coriander, plus extra leaves to serve
  • Natural yoghurt, to serve

Method

  • Step 1
    Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened. Add the garlic and cook for a further minute, then add the harissa and ground cumin, and cook for 1 minute or until fragrant. Add the chickpeas, tomatoes, stock and 300ml water. Bring to the boil, then reduce heat to medium-low and simmer for 30 minutes.
  • Step 2
    Allow to cool slightly, then blend half the soup. Return to pan with remaining soup, season, then add turkey to warm through. Stir in the coriander, divide among bowls and serve topped with yoghurt and extra coriander.

Zucchini and lemon thyme soup

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • 2 (350g total) potatoes, peeled, chopped
  • 750g zucchini, chopped
  • 4 cups Massel chicken style liquid stock
  • 1/4 cup lemon thyme, chopped
  • 2 bay leaves
  • 400g can cannellini beans, drained
  • 1/3 cup flat-leaf parsley, chopped

Method

  • Step 1
    Heat oil in a saucepan over medium-high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until soft.
  • Step 2
    Add potatoes and zucchini. Cook, stirring, for 5 minutes. Add stock, thyme and bay leaves. Cover. Simmer, stirring occasionally, over medium-low heat for 20 minutes. Discard bay leaves.
  • Step 3
    Puree soup. Add beans, parsley, and salt and pepper. Cook, stirring, over medium heat until warmed through. Serve with toasted Turkish bread, if desired.

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