Tricolour Soup
Serves 8
Ingredients:
1/2 tbsp olive oil
2 turkey rashers, sliced
1/2 onion, finely sliced
3 large carrots, peeled and chopped
1 courgette, chopped
1/2 cauliflower, broken into small florets
500ml vegetable or beef stock
Freshly ground white pepper
How to prepare:
- Heat the olive oil in a large pan over a medium heat.
- Add the turkey rashers and fry for 3 minutes. Use a slotted spoon to remove the cooked turkey rashers from the pan and set aside.
- Now add the onion to the pan and fry for 3-5 minutes. Add the carrots, courgette, cauliflower and stock and bring to the boil.
- Reduce the heat and simmer for 20 minutes, until all the vegetables are tender.
- Return the cooked turkey rashers to the pan and puree the soup with a hand blender until smooth.
- Season with white pepper and ladle the soup into warmed serving bowls.
Approximately 88kcal, 4.6g fibre and 6.3g protein per serving
Calories per serving