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.

Ingredients

  • 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

Method

  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.
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