Turkey and sweetcorn soup

Under 300 calories per serving
High in protein Low in calories
Nutrition per serving (324g) :

1 Review
Prep: 5min Cook: 5min
Serves 4
  • 100g (2, 100g packs) Roast Turkey Breast Pieces
  • 2tbsp cornflour, mixed with cold water to make a smooth paste
  • 50g sweetcorn (frozen or canned is fine)
  • 1 clove garlic, crushed
  • 1tbsp grated ginger
  • 1000ml chicken stock (from cube is fine)
  • 1 tbsp sesame oil
  • 2 spring onions, finely sliced
  • 1 medium free range egg
  • 1 tbsp dark soy sauce
  • Break up the Roast Turkey Breast Pieces into a saucepan and add the garlic and ginger. Pour in the stock, bring to the boil, then leave to simmer over a medium heat.
  • Add the sweetcorn, then pour in the cornflour paste. Stir to ensure the soup is mixed smoothly.
  • Mix the sesame oil with the egg, and slowly ‘fork drizzle’ into the soup
  • Garnish with the chopped spring onions, and serve with the dark soy sauce.
  • Serve with prawn crackers.
Add a new COMMENT
Add your comments…
Choose your star rating:

Comments (1)

18:11 31 July 2016
This was such an easy recipe to follow - and so YUMMY! I didn't have chicken stock, so I used vegetable stock instead. I would definitely recommend this if you want a quick, easy and tasty meal.
I rated this recipe: