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Chunky Turkey and<br />
Vegetable Soup<br />
“This soup is quick,<br />
easy, nutritious and<br />
delicious. Just what<br />
you need after the<br />
busy festive period.”<br />
Serves 4 • Prep/Cook time 25 mins<br />
Ingredients:<br />
• 1 pouch <strong>Tilda</strong> Steamed Wholegrain Basmati<br />
• 300g leftover turkey<br />
• 1 tablespoon olive oil<br />
• 2 cloves garlic, minced<br />
• 2 carrots, diced<br />
• 1 stalk celery, diced<br />
• 1 bell pepper (any color), diced<br />
• ½ teaspoon each of dried basil, thyme, and<br />
black pepper<br />
• 1 can diced tomatoes<br />
• 500ml package chicken broth<br />
• ½ bunch fresh kale, chopped (leaves only,<br />
remove stems)<br />
Directions:<br />
1. Cook brown rice per package instructions. Set aside.<br />
2. In a stockpot, cook the turkey with the olive oil and<br />
garlic over medium-high heat, stirring frequently until<br />
browned through.<br />
3. Add in the carrots, celery, bell pepper and seasonings<br />
and stir together for 5 minutes.<br />
4. Add in the rest of the ingredients, including the cooked<br />
brown rice.<br />
5. Simmer mixture for 10-15 minutes, or until veggies have<br />
reached desired tenderness, kale has wilted, and soup<br />
is warmed through.<br />
5
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