Eversfield Organic- Grass Fed Organic Meat Recipes

 

Serves 4

Cooking time: 25 minutes plus 5 minutes preparation

 

Ingredients

1 knob of butter

1 onion, sliced

1 mild red chilli, deseeded and finely chopped

1 red pepper, chopped

1 carrot, diced

1 celery stick, sliced

80g pearl barley

1.5l turkey or chicken stock

300g cooked turkey, shredded

400g can chickpeas, drained

Handful of fresh parsley

 

Method

1. Heat the olive oil in a large saucepan and fry the onion until soft and translucent but not coloured. Add the red pepper, carrot and celery and fry for 4-5 minutes.
2. Add the red chilli and pearly barley and fry for another minute.
3. Tip the stock into the pan and bring to the boil.
4. Add the turkey and chickpeas, stirring before putting a lid on and simmering for 10-12 minutes until the veg and barley is cooked through and tender.
5. Season well and scatter with the parsley before serving.

 

Tip: if you don’t want this soup too spicy, use a little mild chilli powder, ground coriander or cumin instead of the fresh chilli.