Turkey, while it's great for Christmas, can be a bit tiresome when you’re still eating it weeks into January.
Next time, tell your mum she can buy a smaller bird but, in the meantime, take a leaf out of Bridget Jones’ familial traditions and get spicing with a turkey curry… soup.
This is essentially a festive version of mulligatawny and is really quite good for you too after all that Christmas booze, pastry and excess. Lean protein, a mixture of whatever veg you have and some nourishing stock is always a good thing and, once you’ve thrown turmeric into the mix from the masala there’s also the anti-inflammatory powers and all sorts of other benefits.
Oh, and the cream but you deserve that. Post-Christmas is depressing enough as it is.
Turkey Curry Soup
You will need:
Handful leftover turkey, shredded
½ onion
1 small carrot
1 stick celery
Turkey or chicken stock – a small jug full
1tsp garam masala or curry powder
A few curry leaves if you have them
1-2tbsp cream
What to do
-
Finely chop the carrot, celery, onion and put in a bowl with the garam masala and a tiny bit of olive oil. You need a bit to help the curry spices release their flavour and aroma, but too much and you’ll have nasty globs of oil floating on the top of your finished soup, ugh.
-
Stir well, so the veg is coated with the spices then cover with cling film and microwave on full power for 3 minutes.
-
Add the stock to the bowl. Hopefully you’ll have some nice fresh leftover stuff from Christmas, but if not then a decent-ish stockpot or cube dissolved in water will do.
-
Add the turkey and the curry leaves. Cover again and microwave for a further two minutes.
-
Fish out the curry leaves and stir in the cream to serve.
Like this? Then you might also be interested in:
Make Yourself A Quick And Comforting Fish Pie In 6 Minutes Tonight
5 Minute Meatball Meal To Make Tonight If You Can't Be Bothered To Cook
Follow Jo on Twitter @JoEatsLondon
This article originally appeared on The Debrief.