Make-Ahead Detox Turkey Soup

Name: Make-Ahead Detox Turkey Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 237 milliliters stalks celery, sliced 1/4-inch thick (about sliced); 1 bunch rainbow chard, stems sliced 1/4-inch thick, leaves torn into 3-inch pieces (about 5 cups torn leaves); 118 milliliters picked dill fronds; 59 milliliters finely chopped fresh flat-leaf parsley leaves; 1 clove garlic, smashed; 4 servings Kosher salt; 2 mediums leeks, whites and light greens sliced into 1/2-inch half-moons (about 1 1/2 cups sliced); 3 Tbsps fresh lemon juice from about 2 lemons; 2 Tbsps olive oil; 473 milliliters roughly chopped or shredded turkey meat; 946 milliliters homemade or store-bought low sodium chicken or turkey stock

Make-Ahead Detox Turkey Soup might be just the main course you are searching for. This recipe serves 4. One serving contains 333 calories, 29g of protein, and 15g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of picked dill fronds, celery, lemon juice from 2 lemons, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the chard you could follow this main course with the Apple Orchard Dessert as a dessert. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Heat olive oil in wide soup pot over medium-low heat.

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Olive Oil

Soup

Equipment you will use

Pot

Add garlic and saute, stirring, until just golden on both sides, 1 to 2 minutes.

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Garlic

Remove clove and discard.

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Clove

Add celery, leeks and chard stems.

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Celery

Swiss Chard

Leek

Sprinkle with 1/4 teaspoon salt and sweat, stirring occasionally, until softened but still with bite, 10 to 12 minutes, making sure not to achieve any color.

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Salt

Pour in stock and 1 cup water; bring soup to boil, then reduce to simmer.

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Stock

Water

Soup

Add dill fronds and bay leaf and simmer over medium-high heat to infuse flavor in broth, about 10 minutes. Reduce heat to medium-low and add chard leaves in batches, cooking gently only until just wilted. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

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Bay Leaves

Pepper

Broth

Swiss Chard

Dill

Salt

Let soup cool, and then refrigerate until ready to eat.

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Soup

Before reheating soup on the stovetop, stir in the turkey meat. Reheat over medium heat, covered, until warmed through. Uncover and stir in parsley and lemon juice just before serving.

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Lemon Juice