Zesty turkey broth

10saves
35min


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About this recipe: While lemon zest and parsley enliven this light turkey and vegetable soup, colourful carrots, celery and broccoli ensure that it is full of essential vitamins. The refreshing flavour stimulates the appetite, making the soup ideal for a first course. Chunks of Granary bread make a satisfying accompaniment.

Norma MacMillan

Ingredients
Serves: 4 

  • 1 lemon
  • 15 g (½ oz) parsley
  • 1 litre (1¾ pints) chicken stock, preferably home-made
  • 2 carrots, cut into 1 cm (½ in) dice
  • 2 celery sticks, cut into 1 cm (½ in) dice
  • 225 g (8 oz) skinless turkey breast steaks, cut into 1 x 4 cm (½ x 1½ in) strips
  • 100 g (3½ oz) small broccoli florets
  • salt and pepper

Method
Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Using a vegetable peeler, pare the zest off half the lemon in one long strip and place it in a large saucepan. Cut the thicker stalks off the parsley and tie them together in a neat bunch with fine string (they will contribute flavour to the soup). Add the bunch of parsley stalks to the pan. Set aside the rest of the lemon and parsley. Pour the stock into the pan and bring to the boil. Add the carrots and celery, reduce the heat, cover the pan and simmer for 5 minutes.
  2. Add the turkey strips and reduce the heat, if necessary, so that the soup barely simmers. Cover and cook very gently for 5 minutes. Bring the soup back to the boil. Add the broccoli and cook, uncovered, for 3 minutes or until the broccoli is just tender.
  3. Meanwhile, use a citrus zester to remove the remaining zest from the lemon in fine shreds. Alternatively, grate off the zest. Halve the lemon and squeeze its juice. Chop the reserved parsley. Remove the long strip of lemon zest and the bunch of parsley stalks from the soup. Stir in the lemon juice with most of the shreds of zest and most of the chopped parsley. Season the soup to taste.
  4. Ladle the soup into warm soup bowls. Garnish with the remaining lemon zest and parsley and serve hot.

Some more ideas

Noodles can be added to make a more substantial soup. Start with 1.2 litres (2 pints) stock. In step 2, once the soup has been brought back to the boil, add 85 g (3 oz) thin or medium egg noodles, breaking them up as you drop them in. Boil for 1 minute, then add the broccoli. Alternatively, add broken up spaghetti with the carrots and celery. * Use skinless boneless chicken, lean pork or beef instead of the turkey and vary the vegetables. For example, try 100 g (3½ oz) leek or fennel instead of celery and add a few chopped spring onions or snipped fresh chives with the parsley. * For a Thai-style soup, use lime instead of lemon and coriander instead of parsley. Tear 3 lime leaves in half and tie in a square of muslin with 1 stalk of lemongrass, cut into 3, 1 small halved and seeded fresh red chilli, a few thick coriander stalks, 1 halved garlic clove and a 2.5 cm (1 in) piece fresh root ginger, cut into 4. Add this sachet of aromatics to the stock in step 1, and remove it at the beginning of step 4. Instead of broccoli, add 100 g (3½ oz) mange-tout, each one cut into 3 long strips. Add 1–2 tbsp fish sauce, to taste, with the lime juice. If you like hot Thai food, seed and finely chop a second small fresh red chilli and add it with the lime zest and coriander.

Plus points

As well as being extremely low in fat, this soup is full of vitamins and disease-fighting phytochemicals. * Broccoli provides beta-carotene along with vitamin C and several of the B vitamins. Adding it towards the end of cooking minimises the vitamin losses caused by prolonged heating. * Carrots may not really help you see in the dark but they are one of the richest sources of the antioxidant beta-carotene, which helps to protect against cancer.

Each serving provides

A, B6, B12, C * potassium * niacin, copper, folate, iron, selenium, zinc

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