How to make it

  • Heat the oil in a large pot over medium heat.
  • Add the celery, carrots, leeks, squash and potatoes. Stir well, cover and cook 8 minutes.
  • Uncover, stir again and cook 1-2 minutes longer, then add the garlic, rosemary, thyme, turmeric, salt, pepper and cayenne.
  • Cook, stirring constantly, for 1-2 minutes, until fragrant.
  • Add broth, stirring well, then bring to a boil.
  • Reduce heat, cover and simmer 40 minutes.
  • Add turkey and peas, re-cover and cook 10 minutes longer.
  • Serve immediately or cool, portion and freeze.

Reviews & Comments 2

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  • elgourmand 5 years ago
    Great post. Great soup. How did you resist making it 9 cups of turkey stock? RJ
    Was this review helpful? Yes Flag
  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 217.8
    Total Fat: 5.1 g
    Cholesterol: 27.5 mg
    Sodium: 791.7 mg
    Total Carbs: 29.8 g
    Dietary Fiber: 4.6 g
    Protein: 12.6 g
    Was this review helpful? Yes Flag

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