A warm and comforting turkey soup recipe to put your Christmas leftovers to good use. Easy to prepare and low fat, this soup is a perfect post-Christmas pick me up

2 tsp olive oil
100g smoked bacon lardons
1 red onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
2 bay leaves
2 thyme sprigs
300g celeriac (or any other root veg), cut into cubes
200g potato, cut into cubes
400g can borlotti beans, drained and rinsed
1½ l chicken stock or turkey stock, (fresh is best)
350g cooked turkey
100g orzo
75g curly kale, shredded

Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.

Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan. Cook gently over a low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured. Add the garlic and herbs, and cook for 2 mins more

Tip in the celeriac, potato, borlotti beans and chicken stock. Bring to the boil, then simmer, uncovered, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.

Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted.

Nutrition: (per serving)
kcal 345 fat 8g saturates 3g carbs 28g sugars 4g fibrer 8g protein 36g salt 1.5g