Roasted Vegetable Turkey Sage Soup - A perfect soup for the day you make turkey stock and a delicious cold weather, comfort food way to use leftover turkey.
Course
Soup
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings8or more servings.
Calories292kcal
AuthorBarry C. Parsons
Ingredients
4large carrotspeeled and sliced
3large parsnippeeled and sliced
1cupdiced turnip
1large diced onion
4clovesgarlicroughly chopped
2stalks celerysliced
3tbspolive oil
3large tomatoesdiced large
2tbspfinely chopped fresh sage
8cupsturkey stock
salt and pepper to season
2cupsbaby spinach leaves
3cupsleftover roast turkeydiced or shredded
Instructions
Start by preheating the oven to 375 degrees F.
Toss all of the vegetables, tomatoes and garlic together with the olive oil and season with salt and pepper.
Roast in a shallow pan or on a baking sheet in a single layer for about 45 minutes or until the edges of the vegetables just begin to turn brown and caramelize.
Transfer the vegetables to a soup pot and add the turkey stock and sage.
Season again with salt and pepper if necessary and simmer for only about 20 minutes.
In the last 5 minutes of cooking time, add the leftover turkey.
Remove the soup from the heat and just before serving stir the spinach leaves into the pot. Alternatively, you can add some spinach leaves to each of the bowls before ladling in the soup. This is an especially good idea if you expect to have leftover soup for serving later. It is always best to add the spinach at the last minute before serving to preserve the color which makes for a much nicer presentation.