Turkey Vegetable Soup

Build the Meal Around Turkey Vegetable Soup

• A cucumber salad
• Steamed white rice
• Fresh pineapple

Making Turkey Vegetable Soup, Step by Step

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1. Heat the oil in a large pot over medium heat. Cook the onion and carrot for 5 minutes, until the onion is soft. Add the garlic and cook for 1 minute.

   Mark done Start 5 min timer

2. Add the water, rice, bay leaves, thyme and pepper and bring to the boil. Lower the heat and simmer for 15 minutes.

   Mark done Start 15 min timer

3. Stir in the turkey and cabbage and simmer for 10 minutes, until the turkey is cooked through and the rice is tender.

   Mark done Start 10 min timer

4. Remove the bay leaves. Stir in the lemon juice and parsley and serve hot.

   Mark done

A Few Notes

Cut the turkey into pieces of about 2 cm so that it cooks in the time given.

Rinse the rice before it goes in; it keeps the broth clearer.

The soup thickens as it stands; loosen it with hot water when reheating.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Storing and Reheating

Keeps in the fridge for up to 3 days. Freezes for up to 2 months; thaw overnight and reheat until simmering.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.