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–+ servings
Servings: 10 servings

Turkey & Root Vegetable Soup

4.45 from 9 votes
This Turkey Soup with root vegetables is a delicious way of using up leftover turkey from holiday celebrations
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

  • 2 tablespoons grapeseed oil
  • 1 large yellow onion chopped
  • 1 large sweet potato chopped into ½” cubes
  • 1 large parsnip peeled and chopped into ¼” rounds
  • 4 carrots peeled and chopped into ¼” rounds
  • 1 turnip chopped into ½” cubes
  • 8 mushrooms chopped into eighths
  • 10 cloves garlic minced
  • 2 teaspoons paprika
  • 2 teaspoon coriander
  • 2 teaspoons ground ginger
  • 2 teaspoons rosemary
  • ½ teaspoon ground cayenne pepper optional
  • 2 teaspoons salt to taste
  • 2.5 cups turkey drippings everything in the bottom of the pan
  • 10 cups water
  • 1 cup white wine
  • 1 cup brown rice
  • 3 - 5 cups chopped leftover turkey white & dark meat

Instructions

  • In a large pot, heat the grapeseed oil over medium-high heat.
  • Sauté the onion and uncooked brown rice until onion is softened, about 3 minutes.
  • Add the sweet potato, parsnip, carrots and turnip. Continue to sauté until all veggies are softened but not cooked all the way through, about 5 – 8 minutes.
  • Add the mushrooms and sauté one minute longer before adding all of the spices, the turkey drippings, water and white wine. Bring to a full boil and allow to bubble 1 to 2 minutes before reducing the heat to a simmer.
  • Cover and cook 45 minutes. Check the soup and add salt/seasonings as necessary. Check the vegetables to be sure they’re now cooked all the way through.
  • Add your leftover turkey meat and continue cooking another 2 minutes to heat up the meat. Serve with your favorite cornbread or dinner roll!

Notes

This soup can be placed in freezer-safe containers and frozen. Thaw by placing sealed container in hot water and re-heat on the stove top.
If you have turkey bones, throw them in with the soup while it's simmering for extra flavor. Discard bones when ready to serve!

Nutrition

Serving: 1of 10, Calories: 336kcal, Carbohydrates: 11g, Protein: 40g, Fat: 10g, Fiber: 2g, Sugar: 3g
Course: Soups, Stews, & Chilies
Cuisine: American
Keyword: root vegetables, soup, turkey
Author: Julia