Roasted Parsnip & Turkey Soup
150g FAGE Total plus 2 heaped tsp, to serve
500g parsnips, peeled & chopped
1 large onion, roughly chopped
1 tbsp Lebanese or baharat spice mix
1 tbsp olive oil, plus extra to serve
900ml chicken stock
200g cooked turkey, shredded
25g natural almonds, chopped Few sprigs parsley, to serve
- Heat oven to Gas Mark 6 / 200°C. Line a large baking tray with baking paper. Add parsnips, onion and spices and toss with the oil. Roast for 30-35 minutes until tender.
- Add the cooked vegetables to a large saucepan with the stock and two-thirds of the turkey. Bring to a boil and simmer for 5-6 minutes. Whizz with a stick blender until smooth, add FAGE Total and blend again. If it is too thick, add a splash of boiling water.
- Warm the remaining turkey for a few seconds in the microwave. Spoon the soup into bowls, swirl in a little yoghurt and top with reserved meat, almonds, parsley and a drizzle of oil.