Turn your leftover turkey into a warming Turkey Soup! We use our own Homemade Turkey Stock as the base and add in leftover turkey, plus a mix of veggies to create this hearty soup that is perfect for cooler evenings.
Ingredients
4-5 liters turkey stock
3 carrots, orange (1 lb)
4 stalks celery
3 tablespoons herbs de provence (no salt)
2 cloves garlic
To season salt, kosher
To Season black pepper
1 leftover turkey
Shop this recipeIngredients:
4-5 litres turkey stock
3 carrots, chopped into bite-size pieces
2 onions, chopped into bite-size pieces
4 celery stalks, chopped into bite-size pieces
2 cups green cabbage, chopped into bite-size pieces
2 yellow potatoes, chopped into bite-size pieces
3 tablespoons Herbes de Provence
2 cloves of garlic, peeled (optional)
Kosher salt and fresh cracked black pepper, to season
Remaining turkey bits (in bite-size pieces)
Instructions:
1. In the 6-litre pot, add the soup stock, carrots, onions, celery, cabbage, potatoes, Herbes de Provence, garlic, and a generous sprinkle of salt.
2. Give everything a good stir so all the herbs and vegetables are well submerged in the stock. Over high heat, bring the pot to a roaring boil.
3. Reduce the temperature to low, cover and let simmer for 30-40 minutes, or until the vegetables are fork tender.
4. OPTIONAL: Once the vegetables are soft, use an emulsifier to puréee a small amount of the soup to thicken it(with 6-8 pulses should suffice).
5. Add in any leftover turkey meat and continue to simmer for 5 minutes, until the turkey has warmed through. Taste and season with salt and pepper as needed.
