Description

Mary Berry’s Turkey Soup is a simple yet flavorful dish made with cooked turkey, a medley of vegetables, and a rich stock. It’s a great way to make the most of leftovers, transforming them into a wholesome and satisfying soup that’s perfect for any time of the year.

Ingredients

Cooked Turkey (300g, shredded): Use leftover roast turkey for convenience.
Turkey Stock (1 liter): Homemade stock adds the best flavor, but store-bought works too.
Onion (1, finely chopped): Adds depth of flavor.
Carrots (2, diced): Provide sweetness and texture.
Celery (2 stalks, diced): Adds a subtle aromatic flavor.
Potatoes (2 medium, diced): For a hearty and filling addition.
Bay Leaf (1): Enhances the overall flavor.
Fresh Parsley (2 tbsp, chopped): For garnish and freshness.
Salt and Pepper (to taste)

Instructions

Step 1: Prepare the vegetables

Peel and chop the onion, carrots, celery, and potatoes into bite-sized pieces.

Step 2: Sauté the vegetables

In a large soup pot, heat a drizzle of oil over medium heat. Add the onion, carrots, and celery, and sauté for 5 minutes until softened.

Step 3: Add the stock and potatoes

Pour in the turkey stock and add the diced potatoes and bay leaf. Bring to a boil, then reduce the heat to a simmer.

Step 4: Simmer the soup

Cook for 20-25 minutes, or until the vegetables are tender.

Step 5: Add the turkey

Stir in the shredded turkey and cook for another 5 minutes, allowing it to heat through.

Step 6: Season and garnish

Remove the bay leaf, season with salt and pepper to taste, and garnish with fresh parsley.

Step 7: Serve

Ladle the soup into bowls and serve warm with crusty bread.