Use up the ‘Christmas Left Over Turkey’ or just make as a festive warming soup after a cold frosty walk. Dried cranberries in supermarkets are often sweetened so look at the label – try healthfood stores or Waitrose for unsweetened ones. Turkey is rich in tryptophan which aids sleep and the cranberries are rich in antioxidants and supportive for `water-work` health. For more health information on cranberries see http://foodfacts.mercola.com/cranberries.html
- 2 medium onions chopped
- 2 cloves garlic chopped or pressed
- 1 tablespoon olive oil or coconut oil
- 3 large celery stalks chopped
- 2 medium sweet potatoes peeled and chopped
- 1 ½ teaspoon of dried mixed herbs (thyme, sage, rosemary, marjoram or any mix of these) or a small handful of fresh herbs chopped
- 100 gms of dried cranberries
- ‘Christmas Left Over Turkey’ cut into chunks – as much as desired
- 2 ¼ pt stock using 4 teaspoons of Marigold boullion or turkey stock/broth from bones – add more water for a thinner soup.
- Seasoning to taste – sea salt and black pepper
Heat the oil in a large saucepan over a low heat and gently fry the chopped onions and garlic until cooked (about 5 mins).
Add all the other ingredients apart from the cranberries and turkey and cook for approx. 15 mins until the sweet potato is soft
Blitz using a hand blender or food processor to the desire consistency – leaving some chunks
Add the ‘Christmas Left Over Turkey’ and cranberries and cook over a low heat for 5 – 10 mins.
Season to taste
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