Riverford Wicked Leeks
Turkey vermicelli soup recipe image

Print Turkey vermicelli soup

This very quick and heartening soup uses up the scraps left over from a roast. With any luck you have already made stock out of the turkey or chicken carcass; if not, use chicken stock of the best quality you can find. This is also good with sweetcorn, mushrooms and finely chopped fresh ginger.


  • 15g butter
  • 1 small leek, halved & finely sliced
  • 2 celery sticks, finely sliced
  • 400ml turkey or chicken stock
  • 1 tin cannellini beans, drained & rinsed
  • Turkey or chicken leftovers, shredded
  • 2 vermicelli nests, scrunched to pieces
  • Celery leaves, chopped
  • Parmesan, grated
  • Salt & pepper


  1. Melt the butter in a saucepan with a dash of oil and sweat the sliced leek and celery until softened but not coloured.
  2. Once tender, add the stock and bring to a simmer then add the beans.
  3. Once heated through (a couple of minutes) add the turkey, seasoning, and the vermicelli.
  4. Cook for a couple of minutes then turn off the heat and scatter the celery leaves on top. Cover and leave to stand for a couple of minutes so that the pasta absorbs the stock before serving.
  5. Taste and adjust seasoning if necessary, then serve in warmed bowls with Parmesan to sprinkle over.
want to cook with fresh ingredients? try one of our award winning veg boxes