Hands up who has leftovers from your Christmas feast? I don’t know about you but we’ll be eating our bird for most of January, I reckon. Usually soup heralds the very last of it but not so this year. Nope, no longer is soup the final resort, it’s actually first on the list … because golly jeepers we. do. love. soup!
You’re going to love it too, I know it. Not only is this a hearty, healing bowl of pure nourishment, but add a good dollop of fat and you’ve got yourself a highly warming, nutritionally balanced, satiating meal. And that is number 1 on my list of eats with Vancouver being several inches under snow as I write. Adding the gremolata jazzes an already fine soup up to “and dandy” status and I don’t need to tell you how perfect cranberries and turkey are when they get together!
It goes without saying that you’re welcome to ring the changes by using other root veggies from time to time, such as celeriac, parsnip, sweet potatoes or whatever you have to hand to be honest, although the latter two would mean you should take this soup off the GAPS/SCD friendly list.
chunky turkey and vegetable soup with warm cranberry gremolata
At this time of year you will likely have all these ingredients to hand and if you have bid farewell to your turkey already, fear not because this chunky soup is just as amazing with leftover roast chicken.
(Serves 4 large bowls)
Print the recipe here
for the soup –
2 tbsp coconut oil (or other solid fat)
1 medium red onion, finely chopped
3 large cloves garlic, minced
2 large stalks celery, chopped into 1/2″ pieces
2 large carrots (12 oz), chopped into 1/2″ pieces
2 medium (1 lb) rutabaga, chopped into 1/2″ pieces
1/2 large (1+1/2 lb) butternut squash, chopped into 1/2″ pieces
6 long sprigs thyme
3+1/2 cups turkey or chicken bone broth
12 oz leftover roast turkey (or chicken), cut into large bite-sized pieces
1/2 bunch lacinato kale, spine discarded, chopped
pinch sea salt or to taste
Heat the oil in a large saucepan and add the onion. Cook gently for 6-8 minutes until softened. Now add the garlic, celery, carrots, rutabaga, butternut and thyme, stir well to coat with the oil, cover with a lid and cook for 16-18 minutes until nearly tender, stirring once in a while to avoid the veggies sticking to the bottom of the pan. Add the broth, bring up to a gentle simmer and cook for 10 minutes. Now add the turkey and kale, then simmer gently for a further 5 minutes or so until the turkey has heated through. Add salt to taste, remove the thyme stalks and ladle into large warmed bowls.
Now make the gremolata. Heat the coconut oil in a small frying pan on a medium/high heat and add the cranberries, together with the orange zest and juice. Cook for no more than 2 minutes (you are not looking for sauce), stir in the parsley and a sprinkling of salt then remove the pan from the heat. Spoon over the waiting soup and serve.