Recipe: Rainbow Turkey Soup

Peace family, do you ever get into a rut of cooking the same things in the same way, over and over?

I’m trying to save money right now (I splashed out on an expensive purchase- a historical cookbook, actually!), and I’m trying to get better at cooking the food that is already at my house. I also wanted to try some good ingredients in news ways! This is what I ended up making: a colorful, brothy soup that hits the spot, whether it’s cool or sunny outside! Serve some blueberries and strawberries on the side (or beets, if that’s what you’re into,) and it’s a rainbow meal that’s got to be full of vitamins and minerals, right?

You’ll need:

1 leek, cleaned and chopped (if you’re unfamiliar with cleaning leeks, which can be very sandy, CLICK HERE , where I explain how to clean them in a recipe for leek and potato soup.)

1 pound precooked, diced turkey meat (mine was frozen)

1 clove of garlic, peeled and minced

2 carrots, sliced but with the skin on

1 parsnip, sliced but with the skin still on

1 red bell pepper (sweet), diced

4 cups of broth, plus 2 cups of water

10-12 fresh mushrooms, cleaned and sliced, or whatever you have handy

A splash of white cooking wine

3 cups of raw, chopped kale

Add more spices to your taste; more garlic, rosemary, thyme, Parmesan cheese, nutmeg and turmeric, or even cayenne pepper. There’s a sweet, clean taste to this soup, that should be delicious with other kinds of flavors added.

First, fry the leek in a little butter over medium to medium-high heat, until it begins to change color/be a little translucent. Next, add the broth and water, and the pre-cooked turkey meat or chicken (if you decide to use raw meat, simmer the pieces until they are cooked through; you also might have to scoop off some white foam.)  Next, add the garlic, carrots, parsnip, pepper,  mushrooms, and a splash of white cooking wine. (Adding some cooked rice, or some small noodles might be a nice addition at this point.) Allow it to simmer a few minutes, then add the kale and stir it around. Cook it until all of the vegetables are cooked to your satisfaction, season it to your taste, and enjoy!