Name: Easy turkey soup
Total time: 1 h
Yield: Serves 6
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 carrots, sliced; 1 stick celery, diced; 1 bay leaf; 2 sprigs thyme; 2 litres turkey or chicken stock; 300g pearl barley; 400g cooked turkey, cut or shredded into chunks; a handful parsley, chopped; 1 lemon, juiced; buttered crusty bread, to serve

Turkey soup in a bowl and saucepan with bread slices

1 tbsp olive oil
1 onion
diced
2 carrots
sliced
1 stick celery
diced
1 bay leaf
2 sprigs thyme
2 litres turkey or chicken stock
300g pearl barley
400g cooked turkey
cut or shredded into chunks
a handful parsley
chopped
1 lemon
juiced
buttered crusty bread
to serve

Method

step 1
Heat the oil in a large saucepan over a medium heat and fry the onion, carrot and celery for 5 minutes, until starting to soften. Add the bay, thyme and stock, turn up the heat to bring to a simmer.
step 2
Once simmering, add the barley, turn the heat down slightly, cover and cook for 40-50 minutes until the grains are tender. Add more stock or water if you prefer a thinner soup.
step 3
Season well and stir through the cooked turkey, parsley and lemon juice. Simmer for 5-10 minutes more until the turkey has heated through, and serve with buttered crusty bread.