Turkey and Leek Soup


Ultra Basic





A recipe allowed in a / diet.

We've used leftover turkey for this soup, but you can easily replace it with chicken. Regarding the vegetables - changes aren't that welcomed. The carrots and the leeks add sweetness and flavor to the soup, better than any other veggie.

Nutritional Chart

Calories: 228 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 23 g
  • 14 g
  • 10 g

Ingredients Needed for Turkey and Leek Soup

1 tablespoon vegetable oil
3 ounces of leftover turkey
0.5 ounce ginger, thinly sliced
1 leek, white and pale-green parts only
1 carrot, thinly sliced
2 tablespoons of sweet corn
1 tomato, chopped
2 cups of water
1 bouillon cube
1 tortilla wrap
2 garlic cloves
1 baby spinach

How to Make Turkey and Leek Soup

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the turkey and ginger, and cook them for 1 minute.
  3. Add the leek, carrot, sweet corn, and tomato. Give it a good stir, and cook everything for 2-3 minutes.
  4. Heat the water in a saucepan over medium heat. Bring it to a boil and add the bouillon cube. Stir, and leave it on heat for 2-3 more minutes.
  5. Add the turkey and leek and simmer the soup for 15 minutes.
  6. Separately, thinly slice the tortilla. Rub garlic on both its sides.
  7. Serve the soup with tortilla.

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