After a huge Turkey meal there are always leftovers.
Today I decided to cook these up into a huge soup.
3 Large Sweet Potatoes
7 Large Root Parsley
7 Normal Sized Carrots
3 Stick Celery
Celeriac (can be dropped if you are allergic)
3 Single Clove Garlic
1 Red Onion
2 Yellow Onions
1 Can of Chickpeas
2 Cans of Chopped Tomatoes
3 Small Cans of Tomato Puree
Chop all the vegetables into 1×3 cm sized chunks (or to your own preference) and add to the casserole.
Leftover Turkey – Minimum 1 kg, but use whatever you have.
Salt, Pepper, Chili, Herbs (I do not specify any in particular here because it depends on what I have in the cabinet, but I always have Oregano and Basil as a minimum). I also chose to add some hot sauces for taste. You don’t have to!
Let the Soup Slow Cook for 2 hours!
Its a real Treat!
This amount of soup should be enough for 10-15 people and whatever is not eaten day 1 or 2 is perfect to freeze in portion sized Tupperware boxes and bring to work or school for lunch!