Turkey and Coconut Soup


  • 1 tsp coconut oil
  • 1 small onion, sliced
  • 1 clove garlic, peeled and finely chopped
  • 1 thumb sized piece of ginger, peeled and finely chopped
  • 2 sticks celery, diced
  • 1 lemon grass, kept whole and bashed with a rolling pin
  • 100ml vegetable stock
  • 200ml coconut milk
  • 200g cooked turkey, roughly chopped
  • Pinch of salt
  • Pinch of pepper
  • 1 handful spinach, roughly chopped
  • 1 handful coriander, finely chopped
  • Juice of 1 lime

Christmas Day is all about indulgence and we wouldn’t want to discourage any of you from having that second helping of roast potatoes or advocate a Buck’s without the Fizz. What we do recommend is thanking your body on Boxing Day for all its hard work with a warming soup to nourish your soul.

Our Turkey and Coconut Soup is not only delicious but you’ll soon be reaping the benefits from the ginger which is a very powerful anti-inflammatory and the turkey which contains the amino acid tryptophan, which is converted to serotonin in the brain. Even better you’ll most likely already have the ingredients leftover from Christmas Day.

Our top tip is that in order to retain as much of the goodness from the vegetables as possible, don’t over stew them. Cook for a shorter time and whizz up in a blender for a few minutes longer. 


       1. Place a little oil in a medium pan. Add the onions to the pan and sauté for 5 minutes until translucent. Add in the garlic and ginger and sauté for 3 minutes until the garlic is lightly golden.

       2. Then add in the celery, lemon grass, vegetable stock and coconut milk and bring to a simmer. Simmer for 15 minutes until the celery is completely soft.

       3. Add in the leftover turkey, salt and pepper and simmer for 5 minutes until the turkey is piping hot throughout.

       4. Remove the pan from the heat and finally stir in the chopped spinach and coriander.

      5. Serve into two bowls and add a final sprinkle of coriander and squeeze of lime juice.


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