Very soon it will be the last weekend of November! Thanksgiving will be over, you’ll have eaten turkey for dinner 2 nights in a row, and there will still be more meat left on the carcass. What are you going to do with all that turkey!? Time for turkey soup! This soup is a delicious and healthy way to use up the rest of your bird! If you need a delicious, healthy recipe for turkey, try my Herb Roasted Turkey.
If you are fighting a cold this soup will hit the spot! It just makes you feel good! Many of the ingredients in there will help you fight off disease, but I’d like to highlight some of the immunity boosting benefits of mushrooms. The turkey soup calls for both mushrooms and mushroom broth. Since mushrooms have some of the same pathogens as humans, they’ve developed defense mechanisms against some of the same bacteria and viruses we battle with. Many antibiotics, including penicillin, are derived from mushrooms. Mushrooms are also a great natural source of Vitamin D! You probably knew that vitamin D is important for calcium absorption, but did you also know it’s essential for your immune system, and that most Americans (I’ve read 80%) are deficient in it? Mushrooms really are a superfood!
Before we get to the recipe for Leftover Turkey Soup I want to invite you to join with others who are making healthy changes, if you haven’t done so already. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 2 Tbsp Coconut Oil
- 2 Cups Chopped Carrots
- 11/2 Cups Sliced Mushrooms
- 2 Cups Chopped Celery
- 1 Cup Chopped Onion
- 2 Cups Chopped Red, Purple, and White Potatoes
- 4 Cloves Garlic, Minced
- 4 Cups Turkey Broth (see note)
- 4 Cups Mushroom Broth
- Leftover Turkey Meat (about 2-3 cups of it)
- 1 Tsp Celery Seeds
- 1 Tsp Dried Organic Oregano
- Sea Salt and Pepper to Taste
Note: You can easily make your own turkey broth with the carcass. Take off the meat that you’d like to use for the soup, then boil the rest of it in salt water for 2-3 hours. Periodically skim the fat off of the top of the liquid. Honestly, I usually just buy the broth!
Heat the coconut oil over medium heat in a large non-stick ceramic pot. Add the carrots, mushrooms, onions, celery, and potatoes and sprinkle them with sea salt. Cook, until they start to turn brown on the edges. The potatoes do not need to be soft yet, because you’ll also cook them in the broth. Add the garlic for the last 2 minutes of sautéing.
Add the remaining ingredients and bring to a boil. Reduce the heat to bring your turkey soup down to a simmer. Cook, covered, until the potatoes are soft. Enjoy!