Dairy Free Turkey and Leek Soup Recipe
A soup, perfect for leftover chicken or turkey. Packed full of veg and goodness
Servings 6 People
Calories 177kcal
Cost £1.11
Equipment
- 1 Large Saucepan
- 1 Hand Blender
Ingredients
- 1 Ltr Water
- 500 g Cooked Turkey or Chicken
- 500 g Leeks Sliced
- 200 g Potatoes Diced
- 100 g Carrots Roughly Chopped
- 2 Chicken Stock Pots
- 1 Vegetable Stock Cube
- 1 tbsp Mixed Herbs
- ½ tsp Garlic Granules
- ½ tsp Mustard Powder
- Black Pepper Enough to Season
Instructions
- In a large saucepan, add the water, stock cube and stock pots. Leave to boil while you prepare the vegetables.
- Remove the outside leaf and the root ends of the leeks. Cut the leek into small pieces.
- Peel and dice the potatos. Peel and roughly chop the carrots. Add all of the chopped vegetables into pan with the boiling water.
- Dice the turkey to the pan as well.
- Now add the mustard powder, mixed herbs and mix together. Make sure the vegetables and turkey is just covered by the water, if not, add more water.
- Cook for 20 minutes, until all the vegetables are fully cooked and soft.
- Now turn the heat off the soup. Using a hand blender, blitz the vegetables and turkey until it makes a smooth soup.
- Serve with a roll and enjoy.
Notes
*Prices correct as of January 2022
*This is Syns Free per serving
| INGREDIENTS | WEIGHT | CALORIES | PRICE |
| Turkey (Cooked) | 500 g | 515 kcal | £5.00 |
| Leeks | 500 g | 305 kcal | £0.98 |
| Potatoes | 200 g | 184 kcal | £0.10 |
| Carrots | 100 g | 16 kcal | £0.02 |
| Chicken Stockpot | 2 | 14 kcal | £0.40 |
| Vegetable Stock Cube | 1 | 12 kcal | £0.03 |
| Italian Herbs (Dried) | 1 tbsp | 9 kcal | £0.03 |
| Garlic Granules / Powder | 1/2 tsp | 5 kcal | £0.02 |
| Mustard Powder | 1/2 tsp | 0 kcal | £0.10 |
| TOTAL | 1060 kcal | £6.68 | |
| PER SERVING | 177 kcal | £1.11 |