Turkey and Vegetable Soup

Ingredients

• roasted turkey carcass (with leftover meat) — 1 whole
• large carrots, peeled and chopped — 3
• swede, peeled and diced — 300g
• large onions, chopped — 2
• celery sticks, sliced — 3
• garlic cloves, smashed — 4
• fresh thyme — 3 sprigs
• bay leaves — 2
• water — 3 litres
• pearl barley (dry) — 150g
• sea salt — 1 tbsp

Method

1. 1

   Place the turkey carcass into a large stockpot and add 3 litres of water. Bring to a boil, then reduce heat and simmer for 90 minutes to extract the flavour.

2. 2

   Strain the stock through a sieve into a clean pot, discarding the bones. Pick any remaining meat off the bones and set aside.

3. 3

   Return the stock to the heat and add the carrots, swede, onions, celery, garlic, thyme, and bay leaves. Simmer for 20 minutes.

4. 4

   Add the pearl barley and the reserved turkey meat to the pot. Continue to simmer for another 30-40 minutes until the barley is tender.

5. 5

   Season with salt to taste and serve hot in deep bowls.