Turkey Soup with Root Vegetables
Use up your leftover Thanksgiving turkey meat in this incredibly tasty Turkey Soup with Root Vegetables.
Servings: 3 to 4 servings
Calories: 346kcal
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 large yellow onion chopped
- 2 large carrots peeled and chopped
- 1 large turnip peeled and diced
- 2 stalks celery chopped
- 1 large parsnip peeled and chopped
- 5 cloves garlic minced
- 5 sprigs fresh thyme
- 2 teaspoons fresh rosemary
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1 teaspoon kosher salt or to taste
- 4 cups homemade or store-bought turkey broth or chicken broth
- 2 to 3 cups cooked leftover turkey chopped
Instructions
- Add the first six ingredients (oil through celery) to a large stock pot or dutch oven and heat over medium. Saute, stirring occasionally for 18 minutes.
- Add the garlic, salt, and herbs and continue sauteeing for 2 minutes.
- Add the broth and bring soup to a boil. Reduce heat, cover the pot, and simmer for 20 minutes or until vegetables are cooked through.
- Remove the cover, add the cooked leftover turkey and continue cooking 3 minutes, until turkey is hot.
- Serve heaping bowls and enjoy
Nutrition
Serving: 1Serving | Calories: 346kcal | Carbohydrates: 22g | Protein: 38g | Fat: 7g | Fiber: 6g | Sugar: 12g