Brita got in touch and asked me to put together a soup recipe using their snazzy Russell Hobbs Purity Glass Kettle. During the winter months soup is my go-to. It's healthy, filling and really doesn't take too long to rustle in the kitchen. I love a spicy Vietnamese inspired broth. This won't win any awards for authenticity but it's great way to use up the leftover turkey hogging your fridge.
1 litre of vegetable stock
2 crushed garlic cloves
1/2 bag of beansprouts
1 chilli, deseeded
1 tbsp Fish sauce
3 tbsp dark soy sauce
1 tsp of Chinese 5 spice
Leftover cooked turkey
150g dried wholewheat noodles
A handful of fresh coriander
1/2 pack of baby sweetcorn
1 lime, cut into wedges for decoration
4 spring onions and one chopped chilli for decoration
1. Pour the stock into a large saucepan, stir in the fish sauce, soy sauce and garlic before popping in the finely chopped chilli. Leave to simmer for 5 minutes.
2. Pop the baby sweetcorn, Chinese five spice and pepper in the stock. Leave to cook for around 15 minutes - keep stirring. I prefer the vegetables to still have a crunch to them.
3. Cook the noodles according to the packet instructions.
4. Pop the turkey into the broth to warm through. Add the beansprouts too.
5. Divide the noodles equally and poor over the ready made broth.
6. Garnish with the chopped spring onions, a sprinkling of coriander, chopped chilli and a wedge of lime.
As with all my recipes, I'd love to know if you attempt them so please drop me a tweet!