Use-up Turkey Stock and Vegetable Soup with Indian Spices

John A
John A @JohnA
Essex

Yesterday’s meal was my Turkey Pilaf and tomorrow’s will be my Turkey Curry. Today’s is lighter altogether and aimed at using stuff up #wastenotwantnot

Use-up Turkey Stock and Vegetable Soup with Indian Spices

Yesterday’s meal was my Turkey Pilaf and tomorrow’s will be my Turkey Curry. Today’s is lighter altogether and aimed at using stuff up #wastenotwantnot

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Ingredients

55 minutes including prep (plus making the stock)
6-8 servings
  1. 2 litresturkey stock
  2. 2onions, chopped
  3. 3 clovesgarlic, chopped
  4. 2potatoes, diced
  5. 2 stalkscelery, chopped
  6. 1pepper, seeded and chopped. I used yellow coz twas to hand
  7. 2red chillies, chopped
  8. 2green chillies, chopped
  9. 1carrot, diced
  10. 1parsnip, diced
  11. 1/4 tspblack mustard seeds
  12. 2 tbspground cumin
  13. 2 tbspgaram masala
  14. 1 tspground turmeric
  15. 1 tspground coriander
  16. 1 tspcayenne pepper
  17. Salt (if needed)

Cooking Instructions

55 minutes including prep (plus making the stock)
  1. 1

    Start warming the stock in a stock pan, stir in all ingredients apart from salt, bring to boil whilst doing so, then stir thoroughly, cover and reduce heat to a simmer, stirring occasionally.

  2. 2

    After 30 minutes, taste and add salt if needed. Then serve piping hot with your choice of bread. Please note that, whilst we tend to like chunky soups, this can be readily blended to a smooth consistency.

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John A
John A @JohnA
on
Essex
I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.
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