Perky turkey soup


1 tbsp Olive oil
1 large onion, halved and sliced into thin strips
1 red pepper, seeded and sliced into thin strips
2 tsp ground coriander
0.5 tsp chilli flakes
3 tbsp Basmati rice, or long grain rice
1.5 litres turkey or chicken stock, hot
250g Turkey, cut into thin strips (leg meat will have the most flavour)
410g canned chick peas, drained and rinsed
1 handful fresh coriander, or flat-leafed parsley, roughly chopped (optional)


1. Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.

2. Add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute.

3. Pour in the hot stock, stir in the turkey and chick peas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender.

4. Stir in the coriander or parsley and it's ready. (The soup may now be cooled and frozen for up to 1 month.)


Sizzle some chopped bacon with the onions
Pour in a splash of dry sherry before adding the stock
Any canned pulses can replace the chick peas
Throw in some chopped sprouts - cooked or raw, it doesn't matter
For extra zing, squeeze in a little lemon juice at the end