Nutritiously Well-Fed Savory Soup! So good for the soul! So much of what I need around this time of year.
Are you ready for Thanksgiving!? Feeling thankful for a feast of endless sides and sides and more sides and obviously turkey and probably some extra desserts and definitely family and then wine and then another glass of wine and probably another glass of wine and then, at the end of it all, wonderful… leftovers!?
A thankful time of year can be a bit overwhelming.
So much food. Then often, a lot leftover. Even with what was bought but never cooked up still lingering in the fridge. I have found a few recipes that incorporate the extra leftover turkey while using some seasonal vegetables that may have been put aside during the feast prep. You’ve got the turkey meat, already cooked obviously. Plenty of herbs such as parsley, oregano, basil, rosemary, Pink Himalayan salt and cracked pepper. Paleo soup so it goes “against the grain” using sweet potato, squash, carrots, garlic and onion. Then also a great homemade bone broth or a great store-bought brand you trust.
There are some great ingredients in this soup and it’s similar to the butternut squash soup I make that is easy to digest. Many of the ingredients listed are low FODMAP with the exception of the garlic and onion.
If you want to omit the garlic and onion, do so and have a very smooth and relaxing day-after-thanksgiving soup.
Onwards. Cut and dice the sweet potatoes, carrots and butternut squash. If you’re including the onions and garlic, cut the onion into fours and peel the garlic cloves.
Combine the herbs of oregano, parsley, basil, rosemary and salt and pepper. Take note of the herbs we’re adding and the benefits related to soothing the stomach and relieving gas!
Pour a great true Extra Virgin Olive Oil over the vegetables and then line them on a baking sheet including the garlic cloves. Want everything to be roasted nicely.
Roast them in the oven for about 35-40 minutes at 385F. While the root veggies are roasting, combine the leftover turkey with the herbs and chicken bone broth. Great immunity booster!
When the vegetables are roasted, add half into the broth and turkey mix, then add the other half into a blender. Blend until smooth and creamy, then add to the broth to make for a very savory soup.
Now you have sweet soup for the soul.
I like to add a few fresh spinach leaves to it, mix it all up. Fresh herbs of choice would be great here as well. It’s so heartwarming.
You can also make this soup without the turkey if you like. Keep the turkey gobbling.
