Ah the day after Thanksgiving… how are we all feeling? I need to check in on my American friends to see exactly how over-stuffed and hungover they are!

What is it about Christmas and Thanksgiving that simply makes us all go over the top? I guess it’s just hard to stop when there are so many delicious dishes on the table.

However, I did once have a relative that gave me three-layer jello (green, red and then a cream cheese jello layer) with turkey and all the trimmings. Is that normal? It’s on my list of very weird foods I have tried but wish I hadn’t. That crazy green bean casserole is also on my list! (Apologies to those who love it, ha.)

Anyway, if you had a big turkey day yesterday, I have the perfect recipe for you! You can use up your turkey leftovers and feel good about it with this squeaky-clean white bean kitchen soup recipe. And if you don’t have turkey leftovers, just pop along to Miles and buy their ground turkey (or chicken) as that works just as well (in fact that’s how I did mine and it is so good!)

Why is this a kitchen soup? Because it’s economical and also flexible. You really can play around with the veggies, herbs and spices here. If you don’t like parsnip then try carrot, butternut squash or potato instead.

Use up what you have left in the fridge and don’t be afraid to experiment. Some of the best dishes I make began as spontaneous experiments (and some of my biggest disasters too, but we live and learn).

I once made chicken in a blueberry sauce that was tasty, but the chicken went a shade of purple-grey that I won’t forget in a hurry.

Back to the soup; it’s so good for you. But it’s also deliciously tasty, which has got to be the best part. The kale and beans provide lots and lots of fibre (great for stabilising blood sugar and lowering LDL cholesterol).

The turkey packs in a great dose of lean protein and the ginger and garlic provide lots of anti-inflammatory antioxidants. Plus, if your workspace is freezing then it’s a great way to warm up at lunchtime (and it’s so easy to batch cook for the whole week).

So, here’s the recipe. Have a great weekend and enjoy.

White bean kitchen soup (makes 6 servings)

Ingredients

3 tbsps light olive oil

1 large onion, finely diced

1 large parsnip, washed and finely diced (no need to peel)

1 bunch greens (kale, collards etc), washed and patted dry

3 tbsps tomato puree

1 tsp ground cumin

½ tsp red pepper flakes

¼ tsp white pepper

¾1lb leftover shredded turkey/chicken or ground turkey/chicken

3 garlic cloves, peeled and minced

1-inch fresh ginger, peeled and minced

1.5 boxes (approx 48oz total) chicken broth (I use Kettle & Fire from Miles)

2 cans white beans, drained and rinsed really well

1 large bay leaf or 2 small

1 bunch chives, washed and chopped

Juice of half a large lemon (optional)

Drizzle extra virgin olive oil (optional)

Salt & black pepper, to taste

Method

1. In a large pan, add the olive oil and diced onion/parsnip. Stir and then gently sweat over a low heat for five to ten minutes, allowing the onions to become more tender.

2. While the veggies sweat, prep your kale by removing the thick stems and tearing into small bite sized pieces. Set to one side.

3. Add the tomato puree, ground cumin, red pepper flakes and white pepper to the veggies. Stir and allow to sweat for a few more minutes. I added a splash of water here too, to prevent the spices from burning.

4. Add the leftover shredded turkey/chicken, or the raw ground chicken. Also add the minced garlic and ginger. Mix well and make sure you break up the ground option as it cooks if you are using it.

5. If using the ground turkey/chicken, make sure it has all lightly browned.

6. Pour in the stock, add the bay leaf and the beans. Bring to the boil and then simmer for 15 minutes.

7. Add the torn greens, then simmer for ten minutes more.

8. Check the parsnip is cooked through and also test the seasoning. I added some salt at this stage but how much you need will depend on your taste buds and what stock you used. Go easy on the salt if you are adding the lemon.

9. Next, add the lemon juice if you are using it and three-quarters of the chopped chives.

10. Serve in warm bowls with an optional drizzle of extra virgin olive oil and also a few of the leftover chopped chives as a garnish.

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda.