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27 December, 2014


So the big day has finally come and gone. If you're anything like me you've been spending the last couple of days nibbling away at all the leftovers. Christmas leftovers really are the best.

The turkey seems to be never ending at my house, so I thought adding it to this great vegetable soup recipe from an old  Marks and Spencer Christmas book would work a treat.

This soup only has a handful of ingredients which is what I love the most about it.

You can use any pesto you like but Sacla's basil pesto works best here in my opinion!

It's quite a light soup which is a nice follow up from the heavy Christmas feasting!


300g Shredded turkey
2 Medium sized onions finely diced
1 Large leek diced
4 Carrots peeled and diced
4 Garlic cloves crushed
85g Watercress finely chopped
2 Pints of chicken stock
1/2 Pint of water
1 Jar of Sacla basil pesto
Some olive oil
Sea Salt

First things first

Get your turkey shredded and vegetables chopped up to make the soup making extra speedy.


1. Heat some olive oil in a large pan and add the crushed garlic, onions, leeks and carrots. Lightly fry over a medium heat until softened. 
2. Add the shredded turkey and fry for a further 5 minutes. Season with salt and pepper.
3. Pour in the stock, water and stir in the watercress. Bring the soup to the boil and then simmer for 20 minutes stirring occasionally.
4. Spoon the pesto into the soup, stir until fully incorporated and serve up in bowls.


I was invited to enter this recipe into a competition by Rix -  
Wish me luck!

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