Tikka Masala Turkey Barley Soup
Turkey Barley Soup is one of the best leftover turkey recipes. This Indian-inspired turkey barley soup is a healthy way to use up leftover roast turkey. Our Tikka Masala turkey barley soup recipe is easy to prepare the day after Thanksgiving or Christmas. There's nothing more satisfying than transforming leftovers into a healthy and flavourful soup.
Servings: 10 people
Calories: 1705kcal
Ingredients
Turkey Broth
- 1 cooked turkey carcass meat removed and bones broken into large pieces
- 2 onions quartered
- 2 celery stalks chopped
- 2 carrots peeled and chopped
- 1 tsp whole black peppercorns
- 10 parsley sprigs
- 1 tbsp fresh ginger minced
Tikka Masala Turkey Barley Soup
- 1/2 cup pearl barley
- 1 cup carrot diced
- 1 cup celery chopped
- 1 onion chopped
- 2 cups butternut squash diced
- 4 cups cooked turkey diced
- 2 tbsp Tikka Masala Curry Paste
- 2 tbsp parsley chopped
- salt and pepper to taste
Instructions
Turkey Broth
- Place the turkey carcass, onions, celery, carrots, peppercorns, parsley and ginger. Add enough water to cover.
- Bring to boil over medium-high heat. Simmer approximately 3 hours, until reduced by half.
- Set a sieve over a large bowl. Remove large bones with a tong. When only small bits remain, pour the stock through the strainer and into the bowl.
Tikka Masala Turkey Barley Soup
- Return the stock to simmer; stir in barley and simmer, covered, for 30 minutes.
- Add diced carrots, onion, butternut squash, and curry paste then simmer for another 30 minutes.
- Add turkey. Season well with salt and pepper. Garnish with parsley.
Nutrition
Serving: 1pot | Calories: 1705kcal | Carbohydrates: 152.5g | Protein: 210.1g | Fat: 29.1g | Saturated Fat: 6.1g | Cholesterol: 386mg | Sodium: 13105mg | Potassium: 3829mg | Fiber: 29.3g | Sugar: 30.5g | Calcium: 300mg | Iron: 19.1mg