TURKEY SOUP

Ingredients:

1 teaspoon extra virgin olive oil (7g)
1 onion, diced
50g carrots, sliced
1 celery stick, diced
1 bay leaf
2 thyme sprigs
Water 300ml
50g barley
150g boneless turkey breast, cut or shredded into chunks
parsley a handful, chopped
lemon 1, juiced

Method:

STEP 1

Heat the oil in a large saucepan over a medium heat and fry the onion, carrot, and celery for 5 minutes, until starting to soften. Add the bay, thyme and water and the chunks of turkey turn up the heat to bring to a simmer.

STEP 2

Once simmering, add the barley, turn the heat down slightly, cover and cook for 20-25 minutes until the grains are tender. Add more stock or water if you prefer a thinner soup.

STEP 3

Season well and stir through the cooked turkey, parsley, and lemon juice. Simmer for 5-10 minutes more until the turkey has heated through.

Nutrition Facts: