December 9, 2014

Roasted Turkey Soup

Wondering what to do with that leftover turkey meat that you spent so long picking off of the carcass and packaging to save in the freezer? Really, you had no idea what you'd do with it but knew you couldn't throw it away. Yep, me too. You could definitely tell I finished exams last week though because this was one of the first things I did... Get back in the kitchen and make up a new recipe. My friends who still had a few exams ahead of them were thankful for the fresh and healthy meal. Enjoy!


Roasted Turkey Soup
Serves: 6 Time: 6-8 hours

3 tbsp. EVOO
3 cloves garlic, minced
1 sweet onion, diced
3 carrots, cubed
6 stalks celery, cubed
6 cups turkey broth, divided
1.5 cups picked turkey meat (white and/or dark)
1 sweet potato, cubed
1 tbsp. marjoram
1 tsp. rosemary
1 tsp. oregano
1 bay leave

Heat EVOO over medium-low heat. Add garlic. Once softened, add onion. Let the onion cook down and season with marjoram, rosemary oregano, sea salt and pepper. Add celery and carrots. Add 1/4 cup turkey broth. Continue to simmer. Add turkey meat and the remaining turkey broth. Add 1 bay leave and sweet potato. Reduce heat to low and simmer all day.

I served mine with paleo garlic bread (Recipe Book). For non-paleos at the table, serve over rice or with non-paleo garlic bread.



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