Recipes

Leftover Thanksgiving Turkey Soup with Detox Veggies

By Carolina Schneider, MS RD
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Ingredients

Yield

4 Servings

2 cups cooked turkey, shredded
1½ cups sweet potato, diced
6 cups vegetable stock
2 tbsp olive oil
1 medium onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 clove garlic, minced
2 bay leaves
1 tbsp fresh parsley, chopped
4 sprigs fresh thyme (or ½ tsp dried)
Salt and pepper to taste

Directions

Heat olive oil in a large pot over medium heat. Add the onion, carrot, celery, garlic, and thyme. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
Stir in the vegetable stock, diced sweet potato, shredded turkey, and bay leaves.
Bring the soup to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the sweet potato is tender.
Remove the bay leaves, and season with salt and pepper to taste.
Stir in the fresh parsley just before serving. Serve warm and enjoy!

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