The best of the left-overs: turkey soup

a/Recipes/Student Living by

Prep: 30min

Total Time: 2h30min

Makes: 6-8 servings

Step 1: Make the turkey broth

In a large pot, boil together for 1

to 1 ½ hours:

– 2L water or chicken stock

– 1 Turkey, all meat, fat removed

– 1 onion, roughly chopped

– 1 celery stalk, roughly chopped

– 2-3 bay leaves

Strain the broth through a fine sieve and again through cheese cloth. Retain the liquid and discard the solids. This step can be done the night before and the broth can be stored in the fridge overnight or frozen in smaller portions for later.

Step 2: Make the soup

– 3 cups of finely diced turkey           meat

– 4-5 garlic cloves, minced

– 1 onion, chopped

– 2 tbsp oil

– 1 carrot, minced

– 1 celery stalk, minced

– 3 cups of leftover vegetables

such as Brussels sprouts,

sweet potatoes, green beans,

and corn

– 1 tbsp of fresh sage and/or thyme leaves, chopped

In a large soup-pot, gently heat the garlic and onion in the oil until the onion turns translucent, about four to five minutes. Add the minced carrots and celery and gently fry until everything is soft, five to six minutes. Add the soup broth, sage, and thyme, and bring soup back to a simmer. Add the diced leftover vegetables, except sweet potatoes, and let it come back to a simmer. When boiling again, add the sweet potatoes then turn off the heat and let the flavours mingle in the hot pot for several minutes. Enjoy!