You are probably sick of the C word by now, and have eaten so much cake and cheese that you're actually looking forward to the prospect of a new year diet, but that doesn't mean you don't have a fridge full of Christmas food that needs to be used.
Turkey curry is a given with a load of leftovers, and cooked meat and vegetables are the staples of a mean pie, but if you've gorged to the point of bursting, then something lighter, like a soup will be just what you need.
With a good stock as your base (of course, you have already roasted and boiled up your turkey bones, right?), you can literally just throw in your leftover vegetables and turkey, with a few raw ones such as beans or sweetcorn for freshness, and in as long as it takes for it to come to the boil, you've got yourself a delicious, hearty, brothy soup.
And if you really can't take any more turkey, stick it in a freezer bag and you'll have yourself a nice healthy dinner when you're mid-detox.
Ingredients (serves 4-6)
2 litres of good stock (either home-made from your turkey bones, or a nice shop-bought one.)
2 big handfuls of leftover turkey
Any leftover Christmas dinner vegetables
1 handful of fresh green beans, trimmed and chopped
1 can of sweetcorn
2 carrots
1 onion
1 tablespoon of olive oil
Directions
Finely chop the carrot and the onion. Heat the olive oil in a deep saucepan and add the carrot and onion. Fry on a medium heat for 10mins to soften.
Throw in any leftover veg, the turkey, the beans and the sweetcorn.
Pour over the stock and bring to the boil. Simmer for 5mins to heat everything through and cook the beans.
Season with salt and pepper, ladle into bowls and serve with warm, crusty bread.