The chilly weather has us craving warm, nourishing comfort foods – and these don’t have to be unhealthy. This turkey and sweet potato soup is a hearty, satisfying meal full of fresh veggies, healthy protein and delicious flavours. This is adapted from a Jamie Oliver recipe and I make it anytime I have leftover turkey, but its so good that I might have to start enjoying turkey more often so I can make this soup!
Turkey and Sweet Potato Soup
(adapted from a Jamie Oilver recipe)
Serves 4-6
Olive oil for frying
2 onions, diced
2 large carrots, diced
2 large sweet potatoes (12oz), diced
6 cups of turkey or chicken broth
3 cups frozen or canned corn
10oz + cooked turkey meat
Salt and pepper
Cayenne pepper
Add a little oil to a large Dutch oven or soup pot and cook the diced onions, carrots and sweet potatoes for around 25 minutes, or until soft, stirring regularly.
Add in the stock, corn and turkey meat, simmer for 15 minutes.
You can leave the soup coarse and chunky or use an immersion blender to whiz up about half the soup until smooth, then stir it back through to create a nice range of textures.
Remove from the heat, then season to taste with salt, pepper and a touch of cayenne for some kick. Serve with crusty bread and butter… or maybe some crumbled bacon on top!
Note: When I make this its never the same twice! I often throw in extras – leftover gravy, cooked wild rice, extra veggies, some garlic – its great for using things up in the fridge and when its all whizzed together its delicious!
