Creamy Leftover Turkey Tomato Soup
This healthy creamy leftover turkey tomato soup is a delicious, satisfying winter warmer and a great way to use your Christmas turkey leftovers.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
- 400 g 1 can tomatoes
- ½ cup red lentils
- 130 g leftover turkey finely chopped
- 1 small red pepper chopped
- 1 onion chopped
- 1 small celery stalk chopped
- 1 garlic clove finely chopped
- 8 dashes Tabasco sauce
- 2 tablespoons tomato puree
- 3 sun dried tomatoes in oil
- 1 bay leaf
- 2/3 teaspoon dried oregano a little less than 1 teaspoon
- 1 teaspoon coarse sea salt
- 650 ml hot water
- 2 tablespoons olive oil
In a pot heat up the oil, add the bay leaf, garlic and onion and cook slowly for 2 minutes stirring often. Add the celery and lentils and cook for 2 more minutes stirring often.
Add the rest of the ingredients (apart from the turkey), stir, cover and simmer for 30 minutes, stirring occasionally. 20 minutes into the cooking add the turkey (chopped or pureed).
Remove from the heat, discard the bay leaf and puree the soup until smooth. Serve with croutons, grated parmesan, drizzle of oil, knob of butter and/or fried slices of garlic - or simply on its own.
Serving: 1serving | Calories: 176kcal | Carbohydrates: 18g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 540mg | Potassium: 517mg | Fiber: 7g | Sugar: 6g | Vitamin A: 809IU | Vitamin C: 36mg | Calcium: 38mg | Iron: 3mg