Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, “multi-modal” use-up turkey and vegetable soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
“Multi-Modal” Use-up Turkey and Vegetable Soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. “Multi-Modal” Use-up Turkey and Vegetable Soup is something that I have loved my whole life.
Great recipe for "Multi-Modal" Use-up Turkey and Vegetable Soup. Today's soup used this plus our remaining uncooked Christmas vegetables. "Multi-Modal". Put remaining stock onto a simmer. Boil the other potato, drain and add to the stock.
To get started with this recipe, we must first prepare a few ingredients. You can cook “multi-modal” use-up turkey and vegetable soup using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make “Multi-Modal” Use-up Turkey and Vegetable Soup:
- Prepare 2 litres turkey stock with plenty of meat bits in
- Take 2 large potatoes, diced
- Make ready 1 carrot, diced (Two would be better but I only had one left)
- Take 1 onion, chopped
- Make ready 1 lime, juice of
- Prepare 3 sticks celery, chopped
- Prepare 1 handful fresh coriander, chopped including stalks
- Prepare 1 shallot, chopped
- Prepare 2 tsp ground cumin
- Prepare Salt
- Get Ground black pepper
Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently. Easiest Way to Make Award-winning "Multi-Modal" Use-up Turkey and Vegetable Soup Recipe of Favorite Tomato Soup Simple Way to Make Ultimate Creamy cheesey potatoe bacon soup Great recipe for Use-up Ham, Shallot, Chili & Pepper Frittata. Another "use-up" ham frittata, but with a slightly different twist.
Steps to make “Multi-Modal” Use-up Turkey and Vegetable Soup:
- Put 1 litre turkey stock, one potato, the carrot, onion, lime juice, one celery stick and half of the coriander into the soupmaker and push the start button.
- Put remaining stock onto a simmer. Boil the other potato, drain and add to the stock.
- As soon as the soupmaker sequence is finished add to the stock, stirring gently but thoroughly.
- Bring to the boil, add the shallot and remaining celery and coriander and the cumin. Stir well and simmer for 20 minutes.
- Season to taste and whizz if wished to desired consistency. However, the soupmaker will already have made half of the soup smooth and I left the rest of the meat and vegetables in small chunks. Serve piping hot with your choice of bread.
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