Recipe of Gordon Ramsay “Multi-Modal” Use-up Turkey and Vegetable Soup

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, “multi-modal” use-up turkey and vegetable soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

“Multi-Modal” Use-up Turkey and Vegetable Soup is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. “Multi-Modal” Use-up Turkey and Vegetable Soup is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have “multi-modal” use-up turkey and vegetable soup using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make “Multi-Modal” Use-up Turkey and Vegetable Soup:

1. Prepare 2 litres turkey stock with plenty of meat bits in
2. Take 2 large potatoes, diced
3. Prepare 1 carrot, diced (Two would be better but I only had one left)
4. Prepare 1 onion, chopped
5. Get 1 lime, juice of
6. Prepare 3 sticks celery, chopped
7. Get 1 handful fresh coriander, chopped including stalks
8. Prepare 1 shallot, chopped
9. Take 2 tsp ground cumin
10. Make ready Salt
11. Prepare Ground black pepper

Steps to make “Multi-Modal” Use-up Turkey and Vegetable Soup:

1. Put 1 litre turkey stock, one potato, the carrot, onion, lime juice, one celery stick and half of the coriander into the soupmaker and push the start button.
2. Put remaining stock onto a simmer. Boil the other potato, drain and add to the stock.
3. As soon as the soupmaker sequence is finished add to the stock, stirring gently but thoroughly.
4. Bring to the boil, add the shallot and remaining celery and coriander and the cumin. Stir well and simmer for 20 minutes.
5. Season to taste and whizz if wished to desired consistency. However, the soupmaker will already have made half of the soup smooth and I left the rest of the meat and vegetables in small chunks. Serve piping hot with your choice of bread.

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