Caribbean Style Turkey & Sweetcorn Soup
Brighten up your turkey leftovers with this easy-to-make Caribbean flavoured soup. If you like things extra spicy drop in a whole scotch bonnet chilli with the stock. You can, of course, use leftover chicken in place of turkey, or try with fresh prawns instead – just add in with the tinned corn near the end of cooking. Serve with warm bread and enjoy the taste of sunshine!
Method
Heat the oil in a large saucepan over a medium heat, add the onion and cook for 4-6 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. Add the potato and stir in the onions. Stir in the curry paste and cook for a minute before adding the stock. Bring to a boil, reduce the heat and simmer for 10 minutes.
Add the coconut milk, leftover turkey and corn cob slices. Season and simmer for 10 minutes. Stir in the tinned corn and cook for another 3 minutes or until the corn is heated through. Check for seasoning.
Serve and garnish with sliced chilli and coriander.
*Our Caribbean Creations range is available from selected Morrisons stores and from Morrisons online.
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 350g potatoes, scrubbed or peeled, chopped
- 1 x sachet of Ainsley Caribbean Mango Curry Paste*
- 750ml vegetable stock
- 1 x 400ml tin coconut milk
- 300g leftover turkey meat, shredded
- 1-2 fresh corn cobs, cut into 2cm slices (optional)
- 1 x 160g tin of sweetcorn
- sliced chilli and chopped coriander, to garnish