What could be easier than this delicious soup flavoured with Arvinda’s wonderful spice blend. The perfect soup for turkey leftovers.
1 Tbsp butter or vegetable oil
1 cooking onion
1 Tbsp minced fresh ginger
2 garlic cloves, miced
1 tsp ground cumin seeds
6 cups turkey or chicken stock
1 carrot, diced
1 ½ cups green beans, sliced into 1-inch pieces
3 cups diced cooked turkey
1 can of chickpeas, drained
juice of one small lemon
⅓ cup chopped fresh cilantro
Naan or basmati rice, for serving
1
Heat the butter or oil in a stockpot over medium heat.
2
Add the onion and cook until starting to soften.
3
Stir in the ginger, garlic, curry powder and cumin. Cook for 1 minute.
4
Add the turkey stock.
5
Add the carrot and cook until tender.
6
Add the green beans, turkey and chickpeas and cook until green beans are tender.
7
Stir in the lemon juice and add salt to taste. Bring back to a simmer.
8
Add cilantro and serve with warm naan bread or basmati rice.
9
Note: you can add different vegetables such as cauliflower, broccoli or potatoes.
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Ingredients
1 Tbsp butter or vegetable oil
1 cooking onion
1 Tbsp minced fresh ginger
2 garlic cloves, miced
1 tsp ground cumin seeds
6 cups turkey or chicken stock
1 carrot, diced
1 ½ cups green beans, sliced into 1-inch pieces
3 cups diced cooked turkey
1 can of chickpeas, drained
juice of one small lemon
⅓ cup chopped fresh cilantro
Naan or basmati rice, for serving
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