Leftover Turkey - Kamut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp camelina oil1 tbsp olive oil1 large onion3 leeks3 carrots4 stalks celery4 cloves garlic˝ tsp pepper1 tsp thyme1 tsp rosemary1 tbsp parsley1/3 cup red wine5 cups turkey stock1 cup water1 cup Kamut berries2 cups chopped cooked turkey2 tbsp tamari
Heat oils in a large pot over medium heat.
Add the onion and cook, stirring occasionally, until golden – about 8 minutes.
Add the leeks, carrots and celery and cook 5 minutes, until slightly softened.
Stir in the garlic, pepper and herbs and cook 1 minute, just until fragrant.
Pour in the wine, stock and water, stirring well, then add the Kamut berries.
Bring to a boil, then reduce heat and simmer for about 1 hour 15 minutes, until vagetables and Kamut are cooked.
Stir in the turkey and tamari and cook 10 minutes longer.
Serving Size: Makes 8 main dish servings
Add the onion and cook, stirring occasionally, until golden – about 8 minutes.
Add the leeks, carrots and celery and cook 5 minutes, until slightly softened.
Stir in the garlic, pepper and herbs and cook 1 minute, just until fragrant.
Pour in the wine, stock and water, stirring well, then add the Kamut berries.
Bring to a boil, then reduce heat and simmer for about 1 hour 15 minutes, until vagetables and Kamut are cooked.
Stir in the turkey and tamari and cook 10 minutes longer.
Serving Size: Makes 8 main dish servings
Nutritional Info Amount Per Serving
- Calories: 195.5
- Total Fat: 5.3 g
- Cholesterol: 18.1 mg
- Sodium: 722.9 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 4.5 g
- Protein: 10.5 g
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