Turkey And Vegetable Soup Recipe

Got turkey leftovers? Skip the turkey sandwiches and try them in a soup that also takes care of the turkey carcass in the most delicious way. Homemade turkey stock adds flavor (and other good stuff!) to the broth and also ekes every last bit of flavor out of the turkey bones.

You can save time on this recipe if you already have the turkey stock made, but if you don’t have any, the directions for making a batch are included in the recipe (or do it in a pressure cooker for even faster gratification!).

The gut-healing benefits of the stock also make this one a great option if the holiday feast was a little bit hard on your digestion.

Cooking vegetables provides most of the nutrients in a form that's easier on the stomach, and soup, in general, is a nice light meal to follow up a day of impressive eating.

This soup calls for “riced” cauliflower: “riced” just means finely grated until the cauliflower is in pieces basically the size of rice. This gives the soup a nice hearty texture – it’s a great trick for any vegetable-based soup that needs to be a little more filling.

Depending on what vegetables you have lying around, this soup can absorb almost anything. Throw in whatever’s in the fridge, and if it starts getting too dense, just add more stock.

Turkey And Vegetable Soup Recipe

SERVES: 4 PREP: 30 min COOK: 8 h

Ingredients

• 2 cups leftover turkey, chopped
• 1 onion, diced
• 3 to 4 carrots, diced
• 2 parsnips, diced
• 2 celery stalks, diced
• 1 cup cauliflower, riced
• 1 ½ cups cabbage, shredded
• 2 bay leaves
• 2 garlic cloves, minced
• 2 tsp. ground sage
• 1 tsp. thyme
• Sea salt and freshly ground black pepper
• Turkey stock

Ingredients for Turkey Stock

• 1 turkey carcass or 5 lbs. turkey parts (preferably bony parts, like necks and backs);
• 2 yellow onions, quartered;
• 2 celery ribs, cut into big chunks;
• 2 carrots, cut into big chunks;
• 4 garlic cloves;
• 4 sprigs of fresh thyme;
• 1 bay leaves;
• 4 quarts cold water;
• Freshly ground black pepper;

Preparation

1. Place the turkey carcass or parts in a saucepan, add all the remaining ingredients for the stock, and season to taste with pepper.
2. Fill the saucepan with water and bring it to a boil.
3. Lower heat to a light simmer and simmer for 4 to 8 hours. (adding water if necessary).
4. Strain the stock with a fine mesh sieve, throwing away all the remaining ingredients. Set aside the stock for now.
5. Pick through the carcass. Remove any meat you find, and add it to the meat for the soup.
6. Add all the ingredients for the soup in a large saucepan. Fill the pan with the turkey stock, and season to taste.
7. Bring to a simmer, and simmer for 45 minutes to 1 hour.

Turkey And Vegetable Soup Recipe

Don't throw out your turkey carcass! Use it in this gut-healing vegetable soup and take full advantage of all the flavor locked inside those bones.

5 from 1 vote

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Prep Time 30 mins

Cook Time 8 hrs

Total Time 8 hrs 30 mins

Course Soup

Cuisine American

Servings 4 people

Calories 258 kcal

Ingredients

  

1x2x3x

• 2 cups leftover turkey chopped
• 1 onion diced
• 3 to 4 carrots diced
• 2 parsnips diced
• 2 celery stalks diced
• 1 cup cauliflower riced
• 1 ½ cups cabbage shredded
• 2 bay leaves
• 2 garlic cloves minced
• 2 tsp. ground sage
• 1 tsp. thyme
• Sea salt and freshly ground black pepper
• Turkey stock
• 1 turkey carcass or 5 lbs. turkey parts preferably bony parts, like necks and backs
• 2 yellow onions quartered
• 2 celery ribs cut into big chunks
• 2 carrots cut into big chunks
• 4 garlic cloves
• 4 sprigs of fresh thyme
• 1 bay leaves
• 4 quarts cold water
• Freshly ground black pepper

Instructions

 

• Place the turkey carcass or parts in a saucepan, add all the remaining ingredients for the stock, and season to taste with pepper.
  1 turkey carcass or 5 lbs. turkey parts, 2 yellow onions, 2 celery ribs, 2 carrots, 4 garlic cloves, 1 bay leaves, 4 quarts cold water, Freshly ground black pepper, 4 sprigs of fresh thyme
• Fill the saucepan with water and bring it to a boil.
• Lower heat to a light simmer, and simmer for 4 to 8 hours. (adding water if necessary).
• Strain the stock with a fine mesh sieve, throwing away all the remaining ingredients. Set aside the stock for now.
• Pick through the carcass. Remove any meat you find, and add it to the meat for the soup.
• Add all the ingredients for the soup in a large saucepan. Fill the pan with the turkey stock, and season to taste.
  2 cups leftover turkey, 1 onion, 3 to 4 carrots, 2 parsnips, 2 celery stalks, 1 cup cauliflower, 1 ½ cups cabbage, 2 bay leaves, 2 garlic cloves, 2 tsp. ground sage, 1 tsp. thyme, Sea salt and freshly ground black pepper, Turkey stock
• Bring to a simmer, and simmer for 45 minutes to 1 hour.

Nutrition

Calories: 258kcalCarbohydrates: 29gProtein: 23gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 76mgSodium: 110mgPotassium: 796mgFiber: 8gSugar: 9gVitamin A: 2053IUVitamin C: 47mgCalcium: 137mgIron: 3mg

Keyword soup, turkey, vegetable

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