For this Soup, I made my own Turkey Stock in a Crock. Boxed or canned can sub for the homemade. Also, you can make this a Chicken soup. You can use Chicken meat/Chicken Stock if you’ve run out of your holiday bird. But I urge you to make your own stock from your Turkey carcass. It’s delish!
Take a look at the Zing Factors I’ve listed. Add a layer of heat and flavor with the Cayenne and Pesto. Plus don’t forget about the “surprise” ingredient.
I love easy recipes. How easy is this one you ask? It’s so easy I made it after a long day at the stove/oven putting together “make ahead” dishes for a dinner party the next day. It’s pretty much Chop’em and Drop’em ingredients. It’ll be a lot easier for you, ’cause you can follow the recipe and you don’t have to take photos of the end result!
Prep Time: 15 Minutes
Cook time: 20 Minutes
Yield: 4 servings
Large Pot Ingredients:
1 Tablespoon Olive Oil
1/2 c Chopped Carrot
1 cup Chopped Brown Mushrooms
1 cup Chopped Onion
2 teaspoons Fresh Thyme or 1 teaspoon Dried.
3 cups Chopped Turkey
1 cup cooked Quinoa
4 cups Turkey Stock.
1 cup Chopped Kale
1/3 cup frozen Peas. No need to defrost
1 15 oz. can Creamed Corn SURPRISE!
2 Tablespoons Red Wine Vinegar
Kosher or Sea Salt to taste
Freshly Ground Black Pepper to taste
1/4 teaspoon Cayenne Pepper. Take it easy with this, it really adds heat. Of course you can add more after tasting.
4 Tablespoons Pesto as a topping. This simple addition gives the soup a another depth of herby flavor with every spoonful. See homemade pesto options at bottom of post.
Large Pot Ingredient Prep:
Heat your Large Pot to Medium High heat and add the Olive Oil, Carrot, Mushrooms , Onion, and Thyme. Sauté these ingredients until they are soft, about 5- 8 minutes. Add the rest of the ingredients including the Zing Factor, if desired. Let the soup simmer for 15 minutes to let the flavors develop. Check for seasonings. Need more vinegar?, Cayenne?, Salt and/or Pepper. Now’s the time to make it your own!
Ladle into bowls, dollop with the pesto if desired and “Get Your Spoons Ready!”
Basil, Arugula, Pine nut, Aged Gouda Pesto