Recipe: Chunky Vegetable Soup (Using Leftover Turkey)

So the first thing I made after making the turkey stock was this - chunky vegetable soup! We've been experiencing a slew of rain recently, so soups are perfect for those cooler evenings. 

Once you have your rich, flavorful turkey stock, you just need to add in your choice of vegetables - potatoes are a good choice as it helps thicken up the soup. I also added carrots and zucchini, and simply season with some salt and black pepper. You can also add in some of the shredded turkey to the soup to make it more substantial. That's one tasty, warming soup! You can serve the soup with crusty bread, or if you have leftover turkey meat, make some turkey sandwiches to go with your soup.

For the turkey sandwiches, lightly butter and toast your buns. Then, add your turkey (cold or you can heat them up slightly in the pan with some leftover gravy) and a dollop of cranberry sauce. 

Chunky Vegetable Soup (Using Leftover Turkey)
Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 30-40 minutes

Serves 4


Ingredients
1.2l turkey stock (recipe here)

1 carrot, cut into chunks
2 potato, cubed
1 zucchini, sliced then halved
150g leftover turkey meat, shredded


1. Place turkey stock with potato in a pot and simmer for 20 minutes over medium heat. 

2. Add carrots and zucchini and cook for further 10 minutes. 

3.Using a masher, roughly mash the potatoes and carrots. This will help thicken the soup.

4. Add leftover turkey meat. Season with salt and pepper. Serve with crusty bread or sandwiches.

Note: I have shredded all the leftover turkey meat and placed them in tupperwares (in the freezer), about 300g each and take them out of the freezer whenever I need them.

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