This healthy broth is great for using up the last of the Christmas turkey and ham, while seasonal vegetables offer much-needed nourishment after a busy party season. Serve alongside any leftover cheeses for a delicious Boxing Day spread.
For more inspiration this festive season, check out our favourite turkey recipes.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 35 mins
Cal/Serv:
300
Ingredients
125g
green or yellow split peas, soaked overnight in double their volume of cold water
25g
butter
225g
onion, chopped
15ml
(1 level tbsp) ground coriander
40g
pearl barley
2l
ham or turkey stock
1
bay leaf
1
stick celery
Fresh thyme sprig
225g
potatoes, peeled and cut into chunks
400g
carrots, peeled and cut into chunks
Salt and ground black pepper
150g
each cooked turkey and ham, cut into chunks
150g
baby spinach leaves, washed and dried
50g
Parmesan cheese, finely grated (optional)
Directions
Step 1
Drain the split peas and place in a saucepan with cold water to cover. Bring to the boil and simmer for 10min. Drain the peas and discard the liquid. Meanwhile, melt the butter in a saucepan, add the onion and cook for 5min or until soft but not coloured. Add the ground coriander and cook for 30sec.
Step 2
Add the split peas, pearl barley and stock. Tie the bay leaf, celery and thyme sprig together and add to pan. Bring to the boil and simmer for 40min or until the peas and barley are tender. Add the potatoes and cook for 5min; add the carrots and cook for 5-10min. Season well.
Step 3
Add turkey, ham and spinach and bring back to the boil. Simmer for 2-3min. Garnish with a few sprigs of coriander and some ground black pepper and serve with grated Parmesan, if you like.
Prepare ahead
Complete to the end of step 2, then cool, cover and chill for up to two days
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
