I love soup. 🥣 Yet I was often finding myself bored with traditional options. I wanted something more. something richer! I wanted to create a soup that fed my soul! Hearty, nutrient dense and easy were what I had in mind.
The first time I whipped this dish up, I didn't measure a thing. I had leftover turkey from our Thanksgiving dinner and wanted soup. As a threw what I had in the kitchen into the pot, my house began to smell incredible. Jeff loved it! We ate it all. There wasn't even a teaspoon of leftovers.
I have since made this 4 more times and I am glad to say, I have nailed down the recipe. And, the ingredients are foods we almost ALWAYS have in our kitchen.
I like to roast a small chicken about once a week. After we have eaten dinner, I remove the leftover meat and tear it into bite size pieces. I either store in in the fridge or freeze it. Depending on the bird, this will give us 1-2 more meals. Since we do this often, this soup has also become a staple for these cold winter days. I hope you love it as much as we do!
Ingredients:
2 cups leftover turkey or chicken*
3 cups cubed potatoes (about half inch cubes or smaller)
3 medium carrots diced (about 1 1/2 cups)
3 ribs of celery diced (about 1/2 cup)
1 cup peas (I used frozen)
1 cup diced onions
2 cloves minced garlic
1 13.5oz can full fat coconut milk
1.5 cups broth (chicken, turkey or veggie broth is ideal)
3 tbsp healthy oil (I used avocado oil)
1 tbsp Italian herbs seasoning
2 tsp yellow curry powder
2 tsp salt
1 tsp pepper
Recipe:
Over medium heat, add oil, onions and garlic to a large pot (I use my dutch oven) stirring occasionally until onions become translucent.
Add potatoes and cook for about 1 minute, stirring occasionally.
Add spices, coconut milk and broth
Increase heat and bring soup to a boil. (This is when the smell really kicks in 😋 )
Once boiling, reduce heat to low, add veggies and cover for 40 minutes
Mix soup and lightly mash about 50% of the potatoes
Add protein and simmer 10 additional minutes
Serve topped with sprouts (optional) and enjoy!
*If you don't have leftover chicken or turkey, cook about 1 chicken breast for 30 mins at 350ºF or until liquid runs clear. Shred with two forks and add to soup.