Rule of Thirds Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp olive oil3 stalks celery, diced3 carrots, sliced thinly3 leeks, sliced thinly (white and non-fibrous green parts)1 white swan squash (or small acorn squash), peeled, seeded and diced15 new potatoes, quartered3 cloves garlic, minced1 tsp rosemary1 tsp thyme1 tsp turmeric1/2 tsp salt1/2 tsp pepper1/8 - 1/4 tsp cayenne (to taste)8 cups homemade turkey broth12 oz cooked turkey, chopped1/3 cup frozen peas
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.
Serving Size: Makes 8 lunch servings
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.
Serving Size: Makes 8 lunch servings
Nutritional Info 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
Member Reviews