Our tested Slow-Cooked Turkey Soup: garden, generous, and balanced with roasted pepper. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the roasted pepper elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the chickpeas and the rest of the roasted pepper flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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