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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 91.0
  • Total Fat: 1.6 g
  • Cholesterol: 12.2 mg
  • Sodium: 800.6 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 8.8 g

View full nutritional breakdown of Turkey Winter Vegetable Soup calories by ingredient
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Turkey Winter Vegetable Soup

Submitted by: SPARKMANT

Introduction

Use defatted broth from roasting the turkey & boiling the carcass. can also use butter or turkey fat instead of olive oil. If squash isn't roasted, add it with the turnips. Use defatted broth from roasting the turkey & boiling the carcass. can also use butter or turkey fat instead of olive oil. If squash isn't roasted, add it with the turnips.
Number of Servings: 15

Ingredients

    1 T. turkey fat, olive oil, or butter
    1 large onion, chopped
    4 large carrots, peeled & sliced
    2 turnips, peeled & fat julienned
    1 kohlrabi, peeled & sliced
    3 celery stalks, sliced
    1 butternut squash, roasted, cubed
    4 cups chopped kale
    15 oz. turkey breast, cubed
    12 cups turkey broth
    salt, as needed
    1 tsp. thyme

Directions

Heat oil in large pot. Add onion, cook 5 minutes. Add carrots, cook 5 minutes. Add turnips, stir. Add turkey broth and bring to a boil. Add kohlrabi and celery and kale. Simmer 10 minutes. Stir in squash & turkey. add seasonings as needed & serve.

Serving Size: makes 15 1-1/2 cup serving






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