Loaded Veggie Soup

by Daniel Davey

A thick and hearty homemade vegetable soup with added cooked turkey is a great way to get an abundance of nutrients in one meal.

4 people 40 minutes 10 minutes

Ingredients

1 pinch Black Pepper
1 head Broccoli chopped
1 knob Butter
1 litre Chicken Stock Cube
300 g Cooked Turkey diced
4 cloves Garlic chopped
3 - Onions chopped
1 pinch Salt
1 - SuperValu Carrot chopped
0.5 head SuperValu Cauliflower chopped
1 - SuperValu Courgette chopped
2 tbsp SuperValu Cream or creme fraiche
2 - SuperValu Leek chopped

Method

1. Melt the butter in a large pan set over a medium heat, then sweat the onions and garlic for 10 minutes. Add the leeks and sweat for a further 5 minutes before adding the remaining vegetables. Cover the vegetables with the stock, adding a little extra water if necessary. Bring to the boil, then reduce the heat and simmer for 15 minutes, until the vegetables are tender.

2. Blend the soup to a smooth consistency using a hand blender. (If you’re using a large blender, allow the soup to cool before blending, as you should never blend hot liquid in a blender.) Add the soup back into the pot with the turkey and cook for another 10 minutes, until the meat is fully reheated. Finally, stir in the cream or crème fraîche and season with a pinch of salt and pepper.

Tip: If you prefer your soup thick and chunky, then don’t blend the soup and serve it once the vegetables are nice and soft.