Leftover turkey soup, simple

You can make this simple leftover turkey soup recipe with coconut milk and vegetables in one pot and 30 minutes…The soup is healthy, spicy, lightly sweet, creamy, comforting and probably a reliable way to use up cooked turkey, whether roasted or any other type of leftovers! Can’t lie, the ingredient list looks like infinity, but it’s also a lot of spices.

Which reminds us how good we used to be at math in school. We used to know that any number divided by zero is infinity. Like we were always the teacher’s favorite. Maybe she didn’t know it, but We knew it in our heart.

Now? We know nothing about math and we have to google what a 90-degree angle looks like. But we guess it depends on whether it’s Celsius or Fahrenheit. Or was it Kelvin?

And as if that wasn’t enough, when we said hello to our math teacher at our high school reunion last year, she didn’t even remember us. “Who are you (enchanting lady in red)?”

(we were dressed in blue, we guess she’s colorblind in our imagination, where she gives us compliments)

Or was it two years ago? If we could remember how to, we would cry.

But we will not, because we think she was pretending. We think she keeps a copy of our homework under her pillow and was just nervous to see us.

With that brain activity, it’s a good thing we write things down or we will not have the recipe for this spicy creamy and tasty leftover turkey soup we made last week. We do remember that it was good. We had some coconut milk in the freezer, some cooked turkey and many many vegetables that we were determined to use up. And we did it.

And it turned out so satisfying that we forgot all of our worries and all of our cares and went down-toooowwnn where all the lights are much brighter. Although, we do live in the middle of nowhere now and can hear the jackals woooo every night. But then again, maybe it’s just our neighbor’s German Spitz. Or was it a German Shepherd?

Where’s the difference? Discover 5

Leftover Turkey Soup Ingredients

Ready for an infinity scroll?

• shredded turkey
• frozen peas
• onion
• paprika
• crushed red pepper
• cardamom
• garlic
• turmeric
• coriander
• water
• coconut milk
• broccoli
• cauliflower
• carrot
• scallion
• parsley
• fresh dill or other herbs
• fresh ginger
• olive oil or other oil of choice
• Salt and pepper

The good news is nothing lasts forever, not even this ingredient list.

How it comes together

Shred the cooked turkey meat that you will want to use in the soup.

Then wash and chop all the produce. So chop onion, broccoli, cauliflower, carrots, parsley and dill, grate the ginger and mince the garlic.

Then saute the onion with olive oil, paprika, garlic, crushed red pepper, cardamom, turmeric, ginger and coriander, in a pot where you can make soup. Stir for 2 minutes until fragrant and well combined.

Add in the peas, then the cauliflower and the carrot.

Then pour in some of the water to reduce the heat, so that the ingredients don’t burn. And add the turkey.

Add in the water, salt and pepper and bring to a boil.

Once the soup is boiling, reduce the heat to medium low. After 2-3 minutes taste the broth and add salt if needed.

Cook at medium low for 7-8 minutes, then pour in the coconut milk and the rest of the vegetables – broccoli and herbs of choice.

Cook for final 3-4 minutes at medium and add salt and pepper to taste.

And now you’ve used the leftovers and have some satisfying turkey soup to eat! It was so simple right?

• Yield: 3
• Prep: 10 minutes
• Cook: 15 minutes
• Total: 25 minutes

Ingredients

• 1 1/2 cups shredded turkey, cooked
• 1 1/2 cup frozen peas
• 1 onion, thinly chopped
• 1 tsp paprika
• 1 tsp crushed red pepper
• 4-5 pods cardamom
• 1 garlic clove, minced
• 1/4 tsp turmeric
• 1/2 tsp coriander
• 1 3/4 cups water (or stock)
• 1 cup coconut milk
• 1 1/2 cups broccoli, chopped
• 1 cup cauliflower, chopped
• 1 carrot, chopped
• 1 scallion, thinly chopped
• 1 tbsp parsley, thinly chopped
• 1 tbsp dill, thinly chopped
• 1 tsp ginger, shredded
• 1 tsp olive oil
• Salt and pepper to taste

Method

1. Shred the turkey meat that you will want to use in the soup.
2. Then wash and chop all the produce. So chop onion, broccoli, cauliflower, carrots, parsley and dill, grate the ginger and mince the garlic.
3. Then saute the onion with olive oil, paprika, garlic, crushed red pepper, cardamom, turmeric, ginger and coriander, in a pot where you can make soup. Stir for 2 minutes until fragrant and well combined.
4. Add in the peas, then the cauliflower and the carrot.
5. Then pour in some of the water to reduce the heat, so that the ingredients don’t burn. And add the turkey.
6. Pur in the water (or stock), salt and pepper and bring to a boil.
7. Once the soup is boiling, reduce the heat to medium low. After 2-3 minutes taste the broth and add salt if needed.
8. Cook at medium-low for 7-8 minutes, then pour in the coconut milk and the rest of the vegetables – broccoli and herbs of choice.
9. Cook for final 3-4 minutes at medium and add salt and pepper to taste.