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Ingredients

• 1 lemon
• 15 g (½ oz) parsley
• 1 litre (1¾ pints) chicken stock, preferably home-made
• 2 carrots, cut into 1 cm (½ in) dice
• 2 celery sticks, cut into 1 cm (½ in) dice
• 225 g (8 oz) skinless turkey breast steaks, cut into 1 x 4 cm (½ x 1½ in) strips
• 100 g (3½ oz) small broccoli florets
• salt and pepper

Description

While Lemon Zest And Parsley Enliven This Light Turkey And Vegetable Soup, Colourful Carrots, Celery And Broccoli Ensure That It Is Full Of Essential Vitamins. The Refreshing Flavour Stimulates The Appetite, Making The Soup Ideal For A First Course. Chunk

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