Author Notes
This soup is a simple, every-day, freeze-it-down, have on hand, soup. I add what I like and encourage you to do the same! —nycnomad
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Ingredients
- Turkey Base
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2
Organic Turkey Thighs
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6 cups
Filtered Water
- The Goodness
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2
Carrots
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4
Celery Stalks
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6
Mushrooms (Crimini, Shitake or Button)
-
1/2
Cauliflower Head
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Black Pepper
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Celtic Sea Salt
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1
Zucchini (diced)
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1 cup
Frozen Peas
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2-3 cups
Baby Spinach (fresh)
Directions
- Turkey Base
-
Place the turkey thighs and water in a large stock pot a simmer for at least 3 hours or until the meat is falling off the bone.
-
Let the stock cool and remove the turkey meat from the bones (discard the bones or leave them in).
- The Goodness
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Coarsely chop the celery, carrots, zucchini, mushrooms and cauliflower. Add them to the soup stock and cook over a low flame for 45 minutes.
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Add the peas and spinach 10-15 minutes before serving, continuing to cook over a low flame.
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Add salt and pepper to taste. Optional add: 1tsp of coconut oil or a few slices of fresh avocado.
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Serve and enjoy! What doesn't get eaten can be refrigerated for up to 5 days or frozen and thawed for the future.
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