Vegetable soup with turkey leg

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4.3 4
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 4
  • 1 Turkey thigh (approx. 900 g)
  • 1 Onion
  • 2 Bay leaves
  • 7-10 Tbsp Salt
  • 10 black peppercorns
  • 2 Kohlrabis (approx. 200 g each)
  • 350 g Carrots
  • 2 Leek sticks (leek)
  • 1 jar(s) (425 ml; separation weight: 250 g) broad white beans
  • 1 collar Parsley
  • 7-10 Tbsp black pepper

Directions

  1. 1

    Wash the meat. Peel and quarter the onion. Cook meat, onion, bay leaf, salt, peppercorns in 1 1/4 litre water for about 1 1/2 hours. In the meantime, clean, wash and dice the kohlrabi.

  2. 2

    Clean, wash and slice the carrots. Clean, wash and also cut the leek into slices. Drain the beans on a sieve. Place the vegetables in the pot about 15 minutes before the end of the cooking time and cook until done.

  3. 3

    Wash the parsley, dab dry, put something aside for garnishing and chop the rest of the parsley finely. Take the meat out of the pot and let it cool down a little. Remove the skin from the meat and the bone.

  4. 4

    Dice the meat, put it back into the soup, bring to the boil again and season with salt and pepper. Sprinkle with chopped parsley. Garnish with parsley leaves.

Nutrition Facts

KCAL
340 kcal
CARBS
28 g
FATS
5 g
PROTEINS
38 g

Categories & Tags

Main DishesheartyexoticStew