Tuesday, 16 April 2013

Turkey Vegetable Soup

This works with chicken too, just use two carcasses instead of one, or halve all the other ingredient amounts. Yummy turkey soup is a great way to warm up, get healthy if you're sick, stay healthy if you're not, or just to enjoy! It's also really quick to make if you have the stock and meat on hand.

Turkey Vegetable Soup


1 meaty turkey carcass, made into stock, meat reserved and chopped (include 1 bay leaf and a large chunk of ginger in the stock, remove the meat as soon as it's cooked then add the bones back to the pot to keep simmering)
2 stalks of celery, sliced
2 medium onions, chopped
3 carrots, chopped
2 bell peppers, chopped (yellow, orange ore red is best, and a combination looks really pretty)
4 cloves garlic, minced
2 bunches of kale, thinly sliced
1 tsp each of thyme, sage, basil, oregano (dried, or triple quantities if fresh)
2 tsp dried rosemary (or 2 Tbsp fresh)
optional: 1 tsp cumin, 1 tsp turmeric (for a slight curry flavour)
salt and pepper, to taste
2 Tbsp oil


1. Heat the oil in a large soup pot.
2. Add the onion and saute over medium heat until lightly browned. 
3. Add the celery and carrots and saute for 5 minutes, stirring occasionally.
4. Add the bell pepper, cook for another 2-3 minutes.
5. Add the garlic and all other seasonings. Cook for 2-3 minutes.
6. Pour in the turkey stock and bring to a simmer. Simmer until the vegetables are just tender.
7. Add the kale and turkey meat. Cook until the kale is wilted and all vegetables are tender. Taste to adjust for seasonings.

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