Serves: 2 Time: 20 minutes
- 250g leftover roast turkey, cut into strips
- 2 rashers bacon, roughly chopped
- 1 large onion, sliced
- 1 carrot, sliced
- 1 celery stick, sliced
- 1 parsnip, roughly chopped
- 60ml brandy (optional)
- 1 litre chicken stock
- 10g fresh coriander, roughly chopped
- Salt and pepper to taste
In a large saucepan or casserole dish, heat a little oil on a medium heat and add the onion, carrot, celery, parsnip and bacon. Cook for about 5 minutes until the veg has started to soften.
Add the brandy and cook for 2 minutes before adding the stock then mixing in the turkey.
Bring to the boil, cover and simmer for 10 minutes.
Stir in the coriander and season with salt and pepper to taste.
Serve with some warm crusty bread and freeze any leftovers once cooled.