Turkey Stock & Green Curry Turkey Soup

Turkey Green Curry Soup

Taken from Healthy Christmas Leftovers

There is something strangely precious about my turkey stock: I think because its flavour is so intense and delicious, I try to save it for ‘best’ (I usually make a big batch of stock in my slow cooker on Boxing Day and then freeze in portions to use at a later date). But why save it for ‘best’ when you can transform it straight into this super zingy turkey curry soup? This is the ideal post-Christmas dish and a great warming soup for serving after long, bracing walks to family and friends.

For the stock, makes approx. 1.5 litres

  • 1 turkey carcass – all leftover meat stripped off, carcass and bones broken down.
  • 2 onions, halved
  • 4 sticks of leafy celery
  • 1 carrot, sliced in half
  • 2 bay leaves
  • 6 black peppercorns

Step-by-Step

  1. Put all the above ingredients into a large, heavy bottom pot and cover with water. You will probably need to break the carcass into a few pieces to get it to fit. Don’t worry if it doesn’t all fit, just use what you can. Bring to the boil, lower the heat and simmer for minimum 3 hours, the longer you let this simmer and reduce the better it gets.
  2. Alternatively, put all the ingredients into a slow cooker, cover with cold water, and leave overnight (around 12 hours) on low heat.
  3. When the stock is done, strain though a fine sieve and discard the bones and vegetables. Allow to cool completely, before leaving in the fridge. This will allow the fat to rise to the top and solidify, which you can then remove with a spoon.
  4. Freeze the stock in portions, or use it to make this soup.

Turkey Green Curry Soup

This is a vibrant, green, healthy soup – it’s a great way to use up supper leftovers. If you have a full house on Boxing Day, this will happily feed a hungry crowd. Or make up a big batch anyway, and freeze leftovers for a busy day.

Makes 2.5L, serves 8-10

  • 1 tbsp coconut or light olive oil
  • 2 onion, diced
  • 4 clove garlic, sliced
  • 2 green chilli, cut in half lengthways
  • 2 tbsp mild curry powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp hot chilli powder
  • 20g fresh ginger, thinly sliced
  • 300g cooked Brussel sprouts
  • 200g peas
  • 1-2 left over roast potatoes, or parsnips
  • 1 bunch (200g) spinach, kale or swiss chard
  • 1 bunch (20g) parsley
  • juice of 1 lemon
  • 1.5L turkey stock

To garnish (optional)

  • Coconut yoghurt, pomegranate seeds, chopped parsley and chilli flakes
  • Or even a few pieces of sliced leftover turkey meat, too

Step-by-Step

  1. In a saucepan, sauté the onions, chilli and garlic for 8-10 minutes, then add the curry powder, coriander, cumin and chilli powder. Stir for 30 seconds before adding the stock, ginger, sprouts, peas, potato or parsnips and spinach, and then bring to the boil.
  2. Simmer for 5 – 10 minutes, or until the greens are tender. Add the parsley for the last 2 minutes then blend until smooth, add the lemon juice and season to taste.
  3. Serve into bowls, and finish with a swirl of coconut yoghurt and top with some pomegranate, parsley and chilli flakes or a few torn pieces of turkey meat too if you’d like.

 

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