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dairy free leftover Turkey soup recipe

Dairy Free Turkey and Leek Soup Recipe

A soup, perfect for leftover chicken or turkey. Packed full of veg and goodness
Course Dinner, Lunch, Main Dish
Cuisine British, Dinner, Lunch, One Pot, Slimming World, Soup
Keyword Chicken, Dairy-free, One Pot, Slimming World, Soup, Turkey, vegetable
Prep Time 10 minutes
Cook Time 30 minutes
Blending 10 minutes
Total Time 50 minutes
Servings 6 People
Calories 177kcal
Cost £1.11


  • 1 Large Saucepan
  • 1 Hand Blender


  • 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


  • 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.


*Prices correct as of January 2022
*This is Syns Free per serving
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