Rule Of Thirds Soup
From jo_jo_ba 12 years ago
- 3 hours to make
- Serves 8
While I was making this turkey and vegetable soup, I noticed that (almost) everything that went into it was divisible by 3! Vibrant turmeric, rosemary and thyme add herbal notes to the homemade turkey stock, while carrots, peas, leeks, celery and potatoes, along with a White Swan squash round out the mix.
Ingredients
- 1 tbsp olive oil shopping list
- 3 stalks celery, diced shopping list
- 3 carrots, sliced thinly shopping list
- 3 leeks, sliced thinly (white and non-fibrous green parts) shopping list
- 1 white swan squash (or small acorn squash), peeled, seeded and diced shopping list
- 15 new potatoes, quartered shopping list
- 3 cloves garlic, minced shopping list
- 1 tsp rosemary shopping list
- 1 tsp thyme shopping list
- 1 tsp turmeric shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1/8 - 1/4 tsp cayenne (to taste) shopping list
- 8 cups homemade turkey broth shopping list
- 12 oz cooked turkey, chopped shopping list
- 1/3 cup frozen peas shopping list
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.
People Who Like This Dish 4
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