Food with JP: Healthy leftover turkey soup and brown bread

Healthy leftover turkey soup and brown bread

These two recipes are the perfect kick start to get you eating healthily again and make the most of your leftover turkey from Christmas – JP.

Leftovers Turkey Soup;

300g leftover roast turkey / chicken

3 carrots peeled and chopped into chunks

2 parsnips peeled and chopped into chunks

2 celery sticks washed and chopped

4 spring onions finely chopped

Tablespoon chopped parsley

Tablespoon chopped thyme

800ml hot chicken stock

2 tablespoons of Chicken Gravy granules (To thicken if preferred)

Sea Salt and Ground black pepper for seasoning

Teaspoon of olive oil

Method:

In a large casserole dish add the olive oil and on a medium heat cook all of the vegetables, herbs until tender – approx. 8- 10 minutes and stir frequently
Add the hot chick stock and mix well then season with salt and pepper and allow to simmer for 20 minutes with the lid on
At the very end add the roast chicken / turkey leftovers to heat through and chicken gravy granules if you prefer a thicker consistency. If you prefer a more broth like soup leave this out
Serve immediately in large bowls with my delicious Brown Bread Healthy Loaf (recipe below)

Brown Bread Health loaf

(Recipe makes two loaves)

450g wholemeal flour

65g wheat germ (extra for dusting)

65g wheat bran

65g plain flour

225g pinhead oatmeal

2 teaspoons of soft light-brown sugar

2 teaspoons of bicarb/bread soda

1 litre of buttermilk

Topping:

2 teaspoons of wheat germ

2 teaspoons of sesame seeds

Method:

-Preheat your oven to 230° Celsius / 450F / Gas mark 8

-Put all the dry ingredients into a large mixing bowl l

-Stir in the buttermilk and combine – this will make a very moist dough

-Grease two loaf tins and dust with some wheat germ and divide the dough between the two tins – this will prevent them from sticking to your tins

-Sprinkle some wheat germ and sesame seeds on top of both loaves and pop into the oven

-Bake for 10 minutes and then reduce the temperature to 130°/ 250f / ½ gas mark and bake for an hour

-When the loaves are baked remove from the oven and allow to cool in their tins before turning them out to cool completely

-Slice and lather with real Irish butter and serve with my leftover Turkey soup for a delicious and nutritious lunch or supper