- Category: Eat Right Featured Articles
by Angela Aladjem RD, LD
After Thanksgiving last year, I had a good bit of turkey left. I always make various dishes out of my leftovers and, of course, plenty of sandwiches. I also freeze some for future use. One day, I was going through my freezer in an attempt to make more room and found my turkey. It was still cold and wintry and soup sounded like a good plan. I proceeded to my pantry and found the following: garlic, onion, boxed chicken broth, and sweet potatoes. From the fridge: baby kale and carrots. I figured I had enough of what I needed to create the perfect, nourishing, one-pot meal. I was right. I enjoyed the soup so much, that I actually roasted a turkey breast at another point in the spring just to make this soup. The flavors melded together so well. I didn’t feel like it needed any seasoning, however, my husband added salt (big surprise). It also provided a great dose of nutrition: protein, fiber, vitamin A, and vitamin C. I didn’t really measure things when I made this, so this is a rough estimate, use your judgement and add or subtract as you wish. If you want to throw in any other veggies, feel free!
- 2 tbsp. Olive Oil
- 1 medium onion, diced
- 1-2 cloves garlic, minced
- 2 carrots, diced
- 3-5 handfuls of baby kale (add what you would like)
- 2-3 sweet potatoes, cut into 1 inch pieces
- 1- 32 ounce carton of chicken broth (or homemade)
- 2 cups of water
- 2.5- 3 cups of leftover roasted turkey
Heat oil in a soup pot over medium heat, add onion, garlic and carrots and saute until the onions are translucent. Add potatoes, broth, and water. Bring to a boil, then reduce to a simmer. Add turkey and let cook until potatoes are tender. Add in baby kale, let cook (this won’t take long), and you are ready to serve. Add salt and pepper to taste or even fresh grated parmesan cheese.
Enjoy your holiday season! In health, Angela
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