Rule of Thirds Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Rule of Thirds Soup calories by ingredient
Introduction
While I was making this turkey and vegetable soup, I noticed that (almost) everything that went into it was divisible by 3! Vibrant turmeric, rosemary and thyme add herbal notes to the homemade turkey stock, while carrots, peas, leeks, celery and potatoes, along with a White Swan squash round out the mix. While I was making this turkey and vegetable soup, I noticed that (almost) everything that went into it was divisible by 3! Vibrant turmeric, rosemary and thyme add herbal notes to the homemade turkey stock, while carrots, peas, leeks, celery and potatoes, along with a White Swan squash round out the mix.Number of Servings: 8
Ingredients
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1 tbsp olive oil
3 stalks celery, diced
3 carrots, sliced thinly
3 leeks, sliced thinly (white and non-fibrous green parts)
1 white swan squash (or small acorn squash), peeled, seeded and diced
15 new potatoes, quartered
3 cloves garlic, minced
1 tsp rosemary
1 tsp thyme
1 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
1/8 - 1/4 tsp cayenne (to taste)
8 cups homemade turkey broth
12 oz cooked turkey, chopped
1/3 cup frozen peas
Directions
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