Tricolour Soup

Serves 8


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:

  1. Heat the olive oil in a large pan over a medium heat.
  2. 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.
  3. 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.
  4. Reduce the heat and simmer for 20 minutes, until all the vegetables are tender.
  5. Return the cooked turkey rashers to the pan and puree the soup with a hand blender until smooth.
  6. 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