November's Soup of the Month
From the Kitchen of Amy Rothenberg ND
I make this one just like I make my Chicken soup, but instead of using a whole chicken or chicken legs, I use turkey legs. They are bigger in general and you do not need as many. You can also make this soup using scraps of turkey from a carved bird after Thanksgiving.
For some reason, I always serve this soup with black and white rice, it looks pretty in the bowl and makes the soup a bit heartier. I will sometimes throw sweet potatoes in the oven when I start to make this soup and then that, with a mixed greens salad will make a nice & balanced meal.
- 4-5 Tablespoons olive oil
- 2 onions- diced
- 6 cloves garlic - smashed & minced
- 6 stalks celery including green tops - sliced
- 6 carrots - peeled & sliced
- 1 parsnip - peeled and sliced if you like
- 4-6 turkey legs
- 6-8 cups water
- salt to taste
Sauté the onions & garlic in olive oil until clear.
Add carrots, celery and parsnip.
Sauté veggies together until the carrots are slightly soft.
Add the turkey and allow to simmer with the vegetables for about a half hour, mix occasionally.
Add water, turn on low and let cook for 3-4 hours.
Add rice before serving to make into a full meal.
Drink broth as a healing, nutritive drink. Use the broth to make rice or quinoa or other grains. Freeze in small portions and take out every few days to thaw. Reheat on stove top, not microwave. The microwave zaps many of the very nutrients the broth provides.