Moroccan-inspired Turkey or Chicken Soup
Serves 4
I LOVE this soup.
It’s a warming bowl which makes use of your stock and leftover breast meat from your roast. After Christmas it’s perfect for any turkey still going but the spoils from a roast chicken are just as good at any time of year.
Make this in a large heavy-bottomed saucepan, be careful not to burn the spices, and with no need to purée the soup, it’ll be ready in half an hour!
Ingredients:
1 tbsp Olive oil
1 red onion, finely chopped
1 clove of garlic, crushed
1 heaped tsp ground cinnamon
1 heaped tsp ground cumin
1 heaped tsp ras al hanout
1/4 tsp cayenne pepper (optional)
1 tbsp tomato purée
1 tin chopped tomatoes
1L chicken stock
1 tin butter beans or chickpeas, drained
150g cooked turkey/chicken breast , chopped
2 tsp cornflour, slackened in a little cold water
6 dried apricots, finely chopped (alternatively a small handful of sultanas)
1 tbsp date or pomegranate molasses (or use 1/2 tbsp honey)
Salt & pepper
Step 1: Sweat the onion in the oil over a medium heat until soft. Add the garlic and stir to stop it from catching. Then add the purée and spices and stir for 30 seconds.
Step 2: Add the stock and chopped tomatoes, along with the drained butter beans or chickpeas. Allow to cook on a gentle simmer for 15 minutes then add the shredded meat and chopped apricots and stir in the molasses and slackened cornflour to thicken slightly. Season to taste with salt and pepper. Serve.