When you roast a turkey, don't throw away the carcass. Instead, use it to make this wonderfully rich-tasting soup. Reminiscent of an Italian minestrone, it is packed with vegetables, barley, turkey meat and chestnuts – a really satisfying bowl of soup. Serve with warm, crusty wholemeal bread.
For a turkey, lentil and sweet potato soup, add red lentils instead of pearl barley and use 1 large orange-fleshed sweet potato, 1 large parsnip and 225 g (8 oz) celeriac instead of the carrot, parsnip, celery, sprouts and leek. Flavour the soup with 1 tbsp redcurrant jelly, stirred in just before serving.
Barley is believed to be the world's oldest cultivated grain. It is low in fat and rich in starchy carbohydrate. It contains traces of gluten, but is useful for those on wheat-free diets. * Turkey is even lower in fat than chicken. Use skinless turkey wherever possible. * Unlike other nuts, chestnuts are high in complex carbohydrates and low in fat – Brazil nuts, hazelnuts and walnuts have 20 times as much fat as chestnuts. Chestnuts also provide useful amounts of vitamins E and B6.
Useful source of folate, vitamin B6, vitamin C, vitamin E.