Garden soup recipe
Tesco magazine reader, Lauren Arnold shares her favourite chunky soup recipe, which uses leftover turkey, chicken or whatever leftover meat you have in the fridge. It's delicious, affordable and a real winter warmer – you can even freeze portions for future meals.
See method- Serves 8
- Takes 1 hr 50 mins
- 262 calories / serving
- Freezable
Ingredients
- 25g unsalted butter
- 2 tbsp olive oil
- 300g pack unsmoked thick cut back bacon rashers, cut into 2cm pieces
- 5 celery sticks, chopped
- 500g pack leeks, trimmed and chopped
- 350g courgettes, chopped
- 350g carrots, scrubbed and chopped
- 1 large onion, diced
- 2 garlic cloves, crushed
- 3 chicken stock cubes, made up to 1.5ltr
- 1 tbsp tomato purée
- 300g leftover cooked turkey or chicken, shredded
- crusty bread, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1095kJ 262.0kcal
- Fat
- 14g
- Saturates
- 5g
- Salt
- 2.7g
- Sugars
- 9g
of the Reference intake
Carbohydrate 10.9gProtein 20.6gFibre 4.8g
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Method
- Heat the butter and oil in a large, lidded saucepan or flameproof casserole dish (about 5ltr capacity) over a low heat. Add the bacon and fry, stirring occasionally, for 8-10 mins until beginning to brown.
- Stir in the vegetables and garlic, then cover and cook over a low heat for 20 mins, stirring occasionally.
- Pour in the stock, bring to the boil, then reduce the heat to a simmer. Cook, uncovered for 45 mins, stirring occasionally, until all the veg are tender.
- Stir in the tomato purée and shredded turkey and simmer for a further 15 mins. Season to taste, then ladle into warmed soup bowls and serve with crusty bread, if you like.
- See more Soup recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
