Green Turkey
Curry Soup



This is the ideal post-Christmas dish, using up lots of leftovers, and a great warming soup for serving after long, bracing walks. Turkey stock (or any slow-cooked bone stock for that matter) is a hydrating way of getting some dietary collagen, which has been suggested to improve skin elasticity and digestive health. You can, of course, substitute the turkey stock here for chicken.

serves 8


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 (see below)

To garnish (optional)

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


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.

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.

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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