How To Make Turkey Vegetable Soup

'Tis the season for everything to do with turkey, stuffing, fixings and leftovers. Oh the delicious leftovers like turkey cranberry sandwiches and hearty soups with turkey and vegetables. You don't need a lot of leftovers to make this soup, just a few turkey bones for the stock and meat for the soup.



Turkey Vegetable Soup (serves 4-6)
A hearty turkey soup, perfect for turkey leftovers.

Stock
Ingredients
1 onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 leek, green part only, chopped
2 garlic cloves
2 bay leaves
4-8 whole peppercorns
Salt
Turkey bones
Water, to cover

Soup
Ingredients
1 medium carrot, diced
1 celery stalk, diced
1 leek, white part only, diced
1/2 onion, diced
2 potatoes, diced
1 clove garlic diced
1/2 cup corn
1 cup cooked rice or small pasta
Any leftover turkey meat, chopped
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped

Directions
In a large stockpot heat 1 tbsp olive oil. Add roughly chopped onion, carrot, celery, leek, garlic cloves, salt and bay leaves, frying for about 5 minutes until seared and golden. Add the peppercorns, turkey bones and cover with water (8-9 cups). Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour. Remove stock from heat and strain through a fine mesh sieve. Set aside.

For the soup, sauté the diced onion, carrots, potatoes, celery, garlic and salt for about 5 minutes, until starting to brown. Add strained stock and simmer for 10 minutes. Add the corn, cooked rice or small pasta, diced turkey meat and herbs to the stock. Season with pepper and heat through.


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