Easy turkey soup

• olive oil↗1 tbsp tbsp
• onion↗1 large large

  halved and sliced into thin strips

• red pepper↗1

  seeded and sliced into thin strips

• ground coriander↗2 tsp tsp
• chilli flakes↗¼ - ½ tsp ¼ - ½ tsp
• basmati rice↗3 tbsp tbsp

  or long grain rice

• hot turkey or chicken stock1½ l l
• turkey↗250g/9oz g/oz

  meat, cut into thin strips (leg meat will have the most flavour)

• can chickpea↗410g g

  drained and rinsed

• fresh coriandera handful of a handful of

  or flatleaf parsley, roughly chopped (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.)