What to do with your turkey carcass to make a wholesome country vegetable soup
After the excesses of Christmas Day you may be feeling the need to be virtuous and healthy! This recipe enables you to accomplish both and at the same time make use of your turkey carcass and leftover vegetables.
If you don’t already do this, then I would suggest you give this a try. Place the carcass into a large stock pot and if necessary break into pieces to enable it to fit easily. Roughly chop a couple of carrots, two celery sticks and an onion and place in the stock pot. Cover the carcass with boiling water (minimum 3 litres of water) and season with salt and pepper and add a bouquet garni sachet. Put two cups of country mix pulses. Bring the pot to a boil and then simmer for 45 minutes with the lid on. Stir the pot occasionally. Remove the turkey carcass and bouquet garni. At this point you can reserve the liquid and even freeze for use another day as stock for a soup.
If you would like to make the soup straight away continue doing the following. Add two diced carrot, some broccoli and cauliflower florets and a 1 to 2 litres of water depending on how much soup you would like to have. If you have any leftover vegetables from your Christmas lunch, roughly chop up and add this to the pot as well. Shred a ¼ of white or red cabbage and put to one side. Simmer for 10 minutes and then add the shredded cabbage. Stir well and return to cook for a further 10 minutes. This hearty vegetable country soup is now ready to enjoy.