Turkey and Vegetable Soup Base – Leftovers From Christmas

Soup is one of those meals that is a comfort in the deep of winter or a great meal to have on the go any time of the year. I wanted this to be a base for an amazing soup. Something I could build on and create the kinds of soups we want at the time we end up eating them. Not only will this make each meal different but it will also bulk each of the packs of soup base out to last us a week or more.

I started off with some sad but fresh veg: Onions, Carrots, Celery, Celeriac, Brussel Sprouts and some Red Capsicum or Sweet Bell Pepper. I also used the left over breast meat of the Turkey cut into chunks. I had run out of bouillion powder and stock so I just added water and that makes it easier to add other flavours later. I also used up the last of our Mixed Herbs just for a little something something.

In the slow cooker it all went for a good 4 hours and then I turned it off and left it to cool overnight before boxing up for the freezer.

In the video you see there is some left in the slowcooker. I managed to bulk that out for us and it lasted us the rest of the week (3 days). Not bad for a few wonky, sad and tatty looking veg and some leftover turkey.

The other thing you will notice is that I didn’t add any carbs to the soup base. Potatoes, Pasta and Grains go go a nasty mushy texture if cooked and frozen then recooked so adding them as you require them is a better way to go in my opinion.

Here’s the link to the video in full :-

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s