After Christmas many of us have leftover turkey to deal with. I always like to make a big soup pot of turkey vegetable soup. Making soup allows you to get the full goodness from the bone broth plus it, ethically uses the whole bird.
This year I experimented with not one but two kinds of curry to add some depth to the flavours and the result was delicious.
If you want to create a turkey vegetable soup with a creamier broth you could add a cup of cream or coconut milk at the end. I didn’t as I love this aromatic spice filled soup just the way it is.
You can easily make this aromatic spice filled turkey vegetable soup with chicken any time of the Winter.
To make this soup whole plant based I have given some easy switches at the bottom of the recipe under Notes.
- 1 large chopped sweet onion
- 3 cloves garlic
- 4 stalks celery, chopped
- 4 carrots, diced
- 3 TBSP Extra Virgin Olive Oil
- 1 1/2 tablespoons gluten free flour
- 4 teaspoons curry powder
- 1 tsp garam masala
- ¼ tsp crushed red pepper flakes
- 10 cups turkey or chicken stock
- 2 green apple, cored and chopped
- 1 package frozen mixed vegetables (choose your favourite mixture)
- 1 cup Wild Rice blend ( I like Lundbergs)
- 2 cups leftover turkey or 2 chicken breasts– cubed, if possible
- Himalayan salt to taste
- ground black pepper to taste
- 1 teaspoon dried thyme
In a large Dutch oven sauté onions, garlic, celery & carrot. Add flour, curry, garam masala, red pepper flakes and cook 5 more minutes. Add turkey/chicken broth and rice, stir well, and bring to a boil. Simmer about 1 hour.
Add apple, diced turkey, frozen mixed vegetables, salt, pepper, and thyme. Simmer another 15-20 minutes, or until rice is done.
You can make this fragrant soup whole plant based with a couple of switches. Replace the turkey broth with mushroom or vegetable broth and the turkey with 2 cups of sliced, brown mushrooms. You would want to sauté the mushrooms at the beginning with the carrots and celery.
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