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A tasty and healthy soup is a good thing on a day when fall is definitely in the air. We always make turkey stock from the bones and leftovers from a roast turkey dinner and freeze it in half liter plastic containers for later use in soups, stews and for the absolute best gravy when added to the pan drippings of the next roast turkey. This soup makes good use of some of that stock along with some of the leftover turkey to stretch a recent roast turkey dinner into another economical meal.
This soup has a nicely flavored, slightly spicy, stock scented with herbs and a little ginger Barley can be substituted for the quinoa if it is not available in your area.
To a large soup pot add:
1 large chopped onion
4 cloves minced garlic
4 tbsp olive oil
Cook over medium low heat until the onions have softened, then add:
8 cups turkey stock
2 tbsp fresh grated ginger
2 tsp white pepper
1 tsp kosher salt
2 tablespoons chili powder
2 tsp paprika, (or smoked paprika)
2 tbsp fresh chopped or 1 tbsp dry thyme
2 tbsp dry summer savoury (or 1 tsp dry sage)
1/2 cup quinoa (or barley)
Simmer for about 20 minutes then add:
1-2 lbs of diced leftover turkey
2 sweet potatoes peeled and diced
1 red pepper, diced
Simmer slowly for another 20 minutes or so or until the sweet potatoes are fork tender before serving. Buttermilk biscuits are nice to serve with this delicious soup.