I think there is nothing better for you than homemade soup! It’s a great way to ensure a “clean” paleo meal and the nutrients a veggie packed soup contains is THE BEST!
Piggybacking on my recent curry post using leftover Christmas meats, here we have turkey soup! Of course you should boil your carcass ( your turkey’s carcass that is) with some herbs and veggies to create a great stock. For this soup I used stock in a carton, low sodium and organic from my local organic market.
I’ve also made this soup with a ham and chicken too. You can throw any meats in there for that matter
Here’s what’s in it:
- Lots of diced turkey ( I used a 1lb. Diestel All Natural Smoked Turkey Chunk)
- 2 mild Italian pork sausages, browned
- 4 rashers of turkey bacon
- 1 lrg. yellow onion
- 1 med. leek
- 1 tbsp. minced garlic
- 4 carrots
- 6 sticks of celery
- generous amount of fresh or dried thyme
- 1 zucchini
- 1 lrg. parsnip
- 1 lrg. red sweet potato/yam
- 1 tsp. red wine vinegar
- 1 tsp. Worchester sauce
- Good shake of pepper
- Low sodium Organic Chicken Broth
- 1 carton of chopped tomatoes
- Sauté onions until soft and add the fresh/dried thyme and minced garlic. No oil used at all.
- Add diced turkey, chopped browned sausages and chopped bacon and cook for a while longer.
- Add broth and all the rest of the ingredients.
- Top off with freshly boiled water and bring the soup to the boil and then reduce heat and simmer for a good few hours.
- If you wish you can blend the soup to make a creamy soup instead. The sweet potatoes create a lovely orangey looking creamy consistency.
My daughter particularly likes her soups blended and she likes to suck her soup through a smoothie straw.
You wouldn’t believe how fun it is to eat TONS of veggies and how quick it goes down.