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Christmas broth

 6 ratings

Prep Time:10 mins

Cooking Time:60 mins

Serves:8 Adults


Christmas broth

This is a great recipe for using up leftover turkey and vegetables.


  • 1 tablespoon of cooking oil
  • 2 medium onions
  • 1 teaspoon of dried coriander
  • 85g / 3 oz. of cooked turkey
  • 3 large carrots
  • ½ a medium turnip
  • 2 large parsnips
  • 2 medium potatoes
  • 1½ litres / 2½ pints of turkey stock
  • 100g / 3½ oz. of green lentils
  • 1 leek
  • Ground black pepper, to taste


  1. Heat oil gently in a large saucepan
  2. Peel and chop the onions, add to the oil and cook gently
  3. Add coriander and stir well
  4. Peel and chop carrots, turnip, parsnips and potatoes and add to the onions
  5. Add the turkey stock and stir. Bring soup to a boil and then turn the heat down so it is simmering
  6. Wash lentils in a sieve under a cold tap and add to the soup. Stir well and cook for 15 to 20 minutes
  7. Wash the leek and remove tough outer leaves. Slice into rings and add to the soup
  8. Add the cooked turkey and cook the soup for 20 to 30 minutes until lentils are soft. Add a little water if necessary
  9. Season with ground black pepper to bring out the flavour of the vegetables

What you will need

  • Chopping board
  • Chopping knife
  • Measuring jug(for liquids)
  • Saucepan
  • Wooden spoon

Serving suggestions

Serve with crusty wholegrain bread

"This soup can be kept in a covered bowl in the fridge for 2 days after cooking or it can be frozen"

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