I didn't make a Turkey on Thanksgiving as I was at my mother's this year. When I got home I was horrified to see I had no leftovers. I made stock at my mothers house so I did bring home some of that. On Sunday I went to Whole Foods and they had 1/2 turkeys on sale for .99 a pound which for a free range bird is a crazy good price. I made that along with some cubed roasted sweet potatoes only to realize that with my husband out of town for business for two weeks, there is no eating 6 pounds of turkey. So, we make soup.
I love soup so much, especially in the winter. It travels well and is easy to bring to the office for lunch. So I present to you: super delicious turkey soup.
Ingredients
1 Pound leftover turkey (you can use fresh turkey if course), chopped
2 cups cooked sweet potatoes, diced.
6 cups turkey stock (you can use chicken for sure)
1 tsp cumin
1 tsp ground thyme
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp oil
1 Large red onion, chopped
3 garlic cloves, minced
one can fire roasted corn with peppers and chiles, drained ( I got the Delmonte at Target because I was there. Don't judge.)
Instructions:
In a heavy-bottomed pot ( I live for my le cruset) add the oil and heat on medium. When it's hot add the onion. Cook for 4 or so minutes then add the garlic.
Cook another minute or so. Add all the spices and stir well. Add one cup of stock to deglaze the pan ( this just means loosen all the crispy delicious bits) Add the turkey and corn and stir well.
Add sweet potatoes and the remainder of the stock. Put the lid on, lower heat to low and cook for 30 minutes so all the flavors meld. Serves 6.
If you are following the 21 day fix, each portion is one red, one yellow and 1/2 green.
And remember: everything tastes better in a mason jar!
xx, Randie
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