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 the 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
Protein: 189g / %
Carbs: 31g / %
Fat: 49g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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 fresh thyme;
- 1 bay leave;
- 4 quarts cold water;
- Freshly ground black pepper;
- Place the turkey carcass or parts in a saucepan, add all the remaining ingredients for the stock, and season to taste with pepper.
- Fill the saucepan with water and bring to a boil.
- Lower heat to a light simmer, and simmer 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.
- Bring to a simmer, and simmer 45 minutes to 1 hour.