Servings: 3 to 4 servings
Leftover Turkey Soup with Root Vegetables
Use up your leftover Thanksgiving turkey meat in this incredibly tasty Turkey Soup with Root Vegetables. The rich broth and fresh flavors make a belly-pleasing meal!
Equipment
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 large yellow onion chopped
- 2 large carrots peeled and chopped
- 1 large turnip peeled and diced
- 2 stalks celery chopped
- 1 large parsnip peeled and chopped
- 5 cloves garlic minced
- 3 sprigs fresh thyme
- 2 teaspoons fresh rosemary
- 1 teaspoon dried oregano
- 1 teaspoon sea salt to taste
- 4 to 8 cups turkey broth or chicken broth*
- 2 to 4 cups cooked leftover turkey chopped
Instructions
- Add the first six ingredients (oil through celery) to a large stock pot or Dutch oven and heat over medium heat. Sauté, stirring occasionally for 10-15 minutes.
- Add the garlic, salt, and herbs and continue sauteeing for 2 minutes.
- Pour in the broth and leftover turkey and bring soup to a full boil. Reduce heat, cover the pot, and cook at a very gentle boil for 20 minutes, or until vegetables are cooked through.
- Serve heaping bowls and enjoy!
Notes
*Add broth to your desired consistency. I like hearty soups with less broth, so I use 4 cups of broth. For soupier soups, add more broth to your liking. You can also use any kind of homemade or store-bought stock or broth you like! I always recommend sticking with homemade turkey bone broth.
Nutrition
Serving: 1Serving, Calories: 346kcal, Carbohydrates: 22g, Protein: 38g, Fat: 7g, Fiber: 6g, Sugar: 12g