As most Americans, I had a ton of turkey leftover from Thanksgiving. I made sandwiches with it the day after Thanksgiving, I made stock from the bones and I gave lots of it to my three dogs (for them it was like winning the Megamillions Powerball Lottery) but I was still left with lots of good turkey meat. I was raised in India where I was fed a steady diet of Hindu guilt at any food wastage because there were always the looming “children starving in China” (yes, in India too, we were told that there were starving children in China even when we had no dearth of our own starving masses!). But after two or three days I was quite sick of turkey so I froze the meat in a Ziploc bag.
But look, what a difference a week makes – today, I suddenly felt that I no long despised turkey and was inspired to make soup with the leftover meat. I didn’t have any standard soup recipe but I based it off of a chicken and vegetable soup that I learned from a Russian friend. Of course, as usual, I added a few of my own ingredients and omitted a few from the Russian recipe to make use of what I had already available in the refrigerator and the pantry. And given my Indian background, I added a dash of red chili flakes to help open up the taste buds a bit. This soup is healthy, delicious, low fat, easy to make and nutritionally balanced – one bowl made a whole meal for me!
1. Two cups of cooked/roasted Turkey meat
2. 1 medium sized white onion
3. One white potato
4. 3-4 whole carrots or 10-12 small peeled baby carrots (the kind that is available in a bag)
5. Two parsnips
6. 1/3 of a small head of cabbage
7. 2 ripe avocados
8. A sprig of fresh rosemary
9. 2 cups of chicken broth (I had homemade broth)
10. 1/3 cup of jarred spaghetti sauce
11. Kernels from 3 fresh corn cobs (or use frozen corn)
12. Salt and pepper to taste
13. 1/2 teaspoon of red pepper flakes
14. 2 tablespoons of extra virgin olive oil
15. One can of white beans
1. In a large heavy bottomed pan, heat the olive oil on low heat.
19. Open the can of beans and drain the water out of them. Rinse the beans under cold water and then add them to the pot of soup.
20. Add red chili flakes and let the soup cook for another 2-3 minutes.
21. Serve the soup while it is still hot and with a few slices of avocado on top. You can also add a little bit of extra virgin olive oil on top. This soup is delicious and a chock-full of vitamins!