Paleo Turkey & Vegetable Soup Recipe
Easy paleo and gluten-free recipe for a hearty, delicious turkey and vegetable soup -- ideal for Thanksgiving leftovers, or any time of the year!
Ingredients
- 3 cups of pre-cooked turkey shredded
- 3 celery stalks diced
- 3 carrots diced small
- 1 large yam or sweet potato diced
- 1 medium onion diced
- 2 quarts of chicken, turkey or vegetable broth (make your own or use organic pre-packaged stock)
- 2 garlic cloves minced
- 1/4 cup flat-leaf parsley finely chopped
- 1 bay leaf
- salt and pepper to taste
Instructions
- Dice all your veggies and shred three cups of pre-cooked turkey (or chicken)
- Sauté the celery, carrots, and onion in your soup pot or dutch oven over medium heat with a little coconut oil for 4-5 minutes, then season with salt and pepper to taste
- Next add the broth, diced sweet potatoes, garlic cloves, and a bay leaf to the pot and cook uncovered over medium heat about 20 minutes, or until potatoes are tender
- Finally add your pre-cooked turkey, chopped parsley, and again add salt and pepper to taste. Simmer just until the turkey is heated through
- Remove bay leaf, serve hot and enjoy!