Turkish Pea Soup Food

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EASY TURKEY SOUP



Easy turkey soup image

A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!

Provided by Good Food team

Categories     Lunch, Soup, Supper

Time 35m

Number Of Ingredients 10

1 tbsp olive oil
1 large onion, halved and sliced into thin strips
1 red pepper, seeded and sliced into thin strips
2 tsp ground coriander
¼ - ½ tsp chilli flakes
3 tbsp basmati rice or long grain rice
1½ l hot turkey or chicken stock
250g/9oz turkey meat, cut into thin strips (leg meat will have the most flavour)
410g can chickpea, drained and rinsed
a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)

Steps:

  • Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
  • To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it's ready. (The soup may now be cooled and frozen for up to 1 month.)

Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.78 milligram of sodium

MIDDLE EASTERN LENTIL SOUP



Middle Eastern Lentil Soup image

Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.

Provided by bc

Time 50m

Yield Serves 6

Number Of Ingredients 9

1 tbsp oil
1 onion, chopped
2 cloves of garlic, finely chopped
1 1/2 cups of red/yellow lentils
8 cups of chicken/vegetable stock
1 tsp turmeric
1 1/2 tsp ground cumin
Handful of chopped flat-leaf parsley
Juice of half a lemon

Steps:

  • Heat oil in a pan and gently fry the chopped onions for 5 minutes.
  • Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
  • Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
  • Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
  • No blending is necessary unless you want it really smooth.
  • Serve with chunks of crusty bread.

TURKISH PEA SOUP



Turkish Pea Soup image

I adapted this recipe from one for lentil soup, and called it Turkish because of the Urfa Pepper I used in it, which I found in my local Turkish grocery store. You could also use chilli flakes. If you want to use lentils instead of the peas, you can easily do so and your cooking time will be shorter. You also won't need quite as much water as you do for the peas.

Provided by Sackville

Categories     Pork

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
4 -6 slices bacon, cooked and crumbled
1 teaspoon chili flakes (preferably the black urfa variety)
1 large white onion, finely chopped
2 stalks celery, finely chopped
1 cup finely chopped carrot
4 tablespoons tomato sauce
3 stalks fresh thyme
1 bay leaf
1 cup yellow split peas
6 -7 cups water
salt
pepper

Steps:

  • Heat the oil in a large saucepan, then put in the bits of bacon and the pepper.
  • Sauté for just a few seconds, then add the onion, celery and carrots.
  • Cook until the onion goes clear, then add the tomato sauce and stir constantly for 1-2 minutes until the tomato sugars start to caramelise.
  • Add the thyme, bay leaf and peas, plus salt and pepper to taste.
  • Add 2-3 cups of water to cover the mixture.
  • Stir, cover the pot and let it simmer over a low heat for about 20 minutes.
  • Add another cup of water and let simmer, covered, for another 20 minutes.
  • Keep checking on the pot and adding water a cup at a time until the peas are cooked and the soup is as thin or as thick as you like it.
  • This takes about an hour, for me.
  • Use a hand blender to blitz the soup slightly, but don't purée it.
  • You still want some of the texture of the bacon and carrots.
  • Remove the bay leaf and, if possible, let the soup sit for a few hours before serving to help the flavours develop.
  • You may need to add some more water, salt and pepper when you re-heat it.
  • If you like, you can crumble any extra bacon over the soup before serving, as well as a fresh grinding of pepper.

Nutrition Facts : Calories 491.4, Fat 23.8, SaturatedFat 5.9, Cholesterol 20.6, Sodium 432.9, Carbohydrate 51.2, Fiber 19.5, Sugar 10.5, Protein 21

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