Just made this for mine & Mia's dinner tonight
Ingredients:
2 lg stems celery - thickly sliced
6 carrots - thickly sliced
2 medium onions - thickly sliced
1 clove garlic - crushed
400g pack of diced turkey thigh
1 can chickpeas
1 can lentils
2 tsp Ras El Hanout Moroccan Spice Mix (from Waitrose)
200ml coconut cream
800ml chicken stock
1tbsp cornflour
in a large pan heat 1tbsp oil, put in the spice and then stir in the turkey to coat and cook until it starts to colour, then add the veg & garlic & cook until the carrot start to soften. Add the stock and bubble until veg is soft (to your own liking) then stir in the chickpeas & lentils and finally the coconut cream and cook on a medium low heat for 5mins. Take of the heat put 3 ladelfuls into a blender with 1tbsp cornfour, blitz up until smooth & then stir back into the soup (this makes it nice & thick).
Hope you like it