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Leftover Turkey Vegetable Soup

Leftover Turkey Vegetable Soup with cream and a hint of tarragon, a cozy and nutritious soup that is incredibly delicious and heart-warming. It's a great way of using up any leftover turkey that you may have from your Thanksgiving or Christmas dinner. No more food waste, this turkey soup recipe packed with all the goodness you need.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 people
Calories: 353 kcal
Course: Soup
Cuisine: International

Ingredients

  • 2 cups leftover turkey, cubed
  • ½ cup frozen peas
  • ½ lb baby potatoes
  • 1 large carrot
  • 1 onion
  • 2 cloves of garlic
  • 3 tablespoon double cream (heavy cream)
  • 4 cups chicken stock / broth (or turkey broth)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoon vegetable oil
  • 1 tablespoon tomato paste
  • ½ teaspoon dried tarragon
  • 1 tablespoon fresh parsley

Instructions

    Cup of Yum
  1. Heat up the oil in a large pot set over a low to medium heat, then add the peeled and chopped onion and fry until golden.
  2. Add the peeled and chopped garlic, baby potatoes cut in half, carrot, peas and cooked turkey.
  3. Give everything a good stir.
  4. Pour over the stock, place a lid on the pot and leave it to simmer on a medium heat until the veggies are tender.
  5. Add the cream to a small bowl or ramekin, and pour over a tablespoon of the hot soup.
  6. Mix it well, then add 2-3 more tablespoons of soup, mixing after each addition.
  7. Remove the pot of soup from the heat, add the cream, mix it, then return the pot to the heat.
  8. Add the tomato paste, tarragon, season with salt and pepper and garnish with fresh parsley.

Notes

  • Adding cold cream to a soup can be tricky, as it can curdle and make the soup less appetizing. The best way to add it is to add one tablespoon of hot soup to the cream, mix well, then add 2 or 3 more tablespoons of soup, mixing well every time.
  • Before the cream is added, remove the pot from the heat, add the cream, give it a good stir, then return the soup to the heat. In this way, the soup is creamy and delicious, with not a single curdle in sight.
  • Tarragon is an incredible herb, but I find it too overpowering in larger quantities, so I would not add too much of it to the soup.

Nutrition Information

Calories 353kcal (18%) Carbohydrates 28g (9%) Protein 31g (62%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 101mg (34%) Sodium 786mg (33%) Potassium 890mg (25%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 3059IU (61%) Vitamin C 25mg (28%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 353

% Daily Value*

Calories 353kcal 18%
Carbohydrates 28g 9%
Protein 31g 62%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 101mg 34%
Sodium 786mg 33%
Potassium 890mg 19%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 3059IU 61%
Vitamin C 25mg 28%
Calcium 58mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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