Today I’m sharing a recipe that I created for a recent dinner party. The dinnerware set was provided by Q Squared. Thank you to Q Squared for the beautiful dishes that look like pottery—but they’re actually shatterproof. Read on for more details!
I don’t know about you, but during the holiday season, I’m usually in need of some vegetables. This Detox Vegetable Turkey Soup is just the fix for an indulgent time of year. With fresh turkey (or chicken) and seven different vegetables, it’s filling, nutritious, and a flavor-packed way to stay full when holiday temptations abound!
I hosted a Friendsgiving the Sunday after Thanksgiving this year. A few of the guests were vegetarian, which meant that I had plenty of turkey leftover! I started this soup by making my own turkey broth. Here’s how I did it: I placed the bones from the turkey, a stalk of celery, some baby carrots, and a few whole peppercorns in a large stockpot (we got this one for our wedding—it’s gigantic and perfect for this!). I filled it with water, brought it to a boil, and let it simmer for about an hour. I was left with about 20 cups of turkey stock. I used half for this recipe, and froze the rest in 2-cup containers.
A rotisserie chicken is great for this, too. You would just take the meat off the bones, which you’ll use for the soup later. Put the bones in a large pot and follow the same instructions as above. You’ll get about 10 cups of stock.
The Detox Vegetable Turkey Soup recipe itself is simple (dump it in the pot, let it cook), though there is about 20 minutes of chopping involved. I adore recipes where I can chop or prep while I cook. I’m horrible at getting everything ready beforehand—I just want to start cooking! This recipe is perfect for that. I started with chopping the onion, celery, and carrots, and chopped the rest while the first set of vegetables cooked.
For the veggies, I used onion, celery, carrot, leek, green beans, diced tomatoes, and sweet potato ribbons. I’ve seen the sweet potato ribbons at several grocery stores now, including Trader Joe’s. They’re a fun shape to add to soup, stew, or my Easy Vegetarian Curry. Best of all, you don’t have to chop the sweet potatoes yourself!
I also added egg noodles to bulk up the Detox Vegetable Turkey Soup. You could swap in regular pasta in any bite-size shape here. Whole wheat pasta would be delicious and add a nice nuttiness.
I don’t add the noodles directly to the big pot of soup. I cook them separately, and then ladle the soup over the top. This ensures that the pasta doesn’t get soggy. If you have leftovers, you can toss the noodles with butter or olive oil before refrigerating to prevent sticking.
To serve, I ladled the soup into the bowls from the Q Squared Potter Terracotta collection. When I first saw these bowls on Instagram, I thought for sure they were pottery. As investigated more, I found out that they are made from a combination of melamine and bamboo. The result is an eco-friendly, shatter-resistant material that mimics artisanal pottery. They’re heat-proof and can go straight in the dishwasher (<-- a must-have in my kitchen).
The bowls were the perfect size for the Detox Vegetable Turkey Soup, which I served with easy garlic bread and a Pomegranate Salad with Toasted Walnuts and Orange Vinaigrette. The garlic bread is so easy it barely needs a recipe, but I included a how-to below. It’s so buttery and garlicky—a must for any good garlic bread!
I served this meal to a group of girlfriends on a chilly fall night—it was the perfect way to fill up while talking about some hot topics. More on that soon!
Detox Turkey Vegetable Soup
- 3 tablespoons olive oil
- 1 yellow onion finely chopped
- 2 celery stalks finely chopped
- 1 large carrot or 6 baby carrots finely chopped
- 1 leek white and light green parts only, halved and sliced
- 2 cloves garlic minced
- 1 tablespoon chopped fresh thyme
- 10 cups turkey or chicken stock
- 1 cup sweet potato ribbons or cubed sweet potatoes
- ½ lb green beans trimmed and cut into 1 inch pieces
- 1 15 oz can diced tomatoes, drained
- 2 cups chopped cooked turkey or chicken
- 1 lb egg noodles
- Kosher salt and pepper to taste
- To serve: extra virgin olive oil and grated Parmigiano Reggiano
- Heat olive oil in a dutch oven or large pot over medium heat. Add the onion, yellow, and carrots. Sauté until the onions are translucent, about 8–10 minutes.
- Add the leek and garlic. Sauté for 5 minutes more.
- Place a saucepan of water over high heat. Bring to a boil. Add the egg noodles. Cook according to package directions. Drain and set aside.
- Add the thyme and turkey or chicken stock to the onion and carrot mixture. Bring the mixture to a boil and reduce to a simmer.
- Add the sweet potato ribbons, green beans, diced tomatoes, and cooked turkey or chicken.
- Cook for 5–7 minutes, or until the green beans are tender.
- Season with salt and pepper to taste.
- To serve, place ⅓–½ cup of cooked noodles in the bottom of each bowl. Ladle soup over the top. Garnish with extra virgin olive oil and grated Parmigiano Reggiano.