The days are chilly, the evenings are dark, and the Christmas lights are twinkling. That can mean only one thing... it's officially soup season!
At this time of year, supermarkets reduce the price of their vegetables, which isn't just ideal for roast dinners, but is a perfect excuse to make warming soups and casseroles, which are great for freezing too.
Our Healthy Knowsley Service have some tasty ideas for making the most of supermarket veg offers, or those leftovers in the fridge or kitchen cupboard. These healthy recipes will warm you up over winter but still leave you feeling full ...
Spicy turkey, tomato and lentil soup recipe
Ingredients:
- 2 turkey breast (or leftover turkey)
- 2 onions
- 2 carrots (grated)
- 3 cloves garlic
- 1 red chilli
- 100g red lentils
- 1 can chopped tomatoes
- 2 tsp cumin
- 4 tsp curry powder
- 1 litres chicken stock
Instructions:
- Cook turkey until sealed all over.
- Add garlic, chopped onion and chopped chilli, cook together for 5 minutes.
- Add grated carrot, lentils and tomatoes along with cumin and curry.
- Add stock and season well, bring to the boil and simmer for 30 minutes.
Leek and potato soup recipe
Ingredients:
- 1 teaspoon olive oil
- 2 cloves garlic, crushed and finely chopped
- 1 medium onion, peeled and finely chopped
- 2 large leeks, cut in half length ways, washed and then sliced
- 2 medium potatoes, unpeeled, washed and diced
- 600ml/1 pint reduced salt stock
- 1 can cannellini beans, rinsed and drained
- Freshly ground pepper
Instructions:
- Prepare all ingredients.
- Heat oil in a pan and gently cook the garlic and onion for a few minutes until soft. Keep the garlic and onions moving by stirring regularly.
- Add the leeks, cover and cook gently for approximately 5 minutes until they start to soften.
- Add the potato, water and chosen stock and stir. Cover and simmer for 15 minutes.
- Add the cannellini beans and blend with a hand held blender until smooth. Season with pepper to taste.
Turkey casserole recipe
Ingredients
- 2 cloves garlic
- 1 tablespoon olive oil
- 1-2 turkey breasts (or leftover turkey)
- 1 onion or leek, chopped
- 12 mushrooms, sliced
- 2 sticks celery, thinly sliced
- 3 carrots, peeled and grated
- 2 medium potatoes, cubed
- 1 teaspoon mixed herbs
- 1 pint chicken stock (made up with 1 stock cube and hot water)
- Large handful of barley/red lentils
Instructions
- Chop onions and garlic, and all the vegetables.
- Cut turkey into cubes.
- Put oil in pan with onions and garlic and turkey, cook for about 3-4 minutes. Add rest of vegetables.
- Add stock and add mixed herbs and lentils.
- Bring to a boil, reduce heat, cook till vegetables are soft, about 20-30 mins, stirring occasionally.