Here's how Spicy Turkey Soup can help you in weight loss
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Before you jump to Spicy Turkey Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Great Product And Can Also Be Beneficial For Your Health.
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We hope you got insight from reading it, now let’s go back to spicy turkey soup recipe. You can cook spicy turkey soup using 21 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Spicy Turkey Soup:
- Provide 2 turkey quarters (leg and thigh)
- Use 1 large yellow onion; large dice
- Provide 2 stalks celery; rough chop
- Get 1/2 lb baby carrots
- Take 1 bundle cilantro stems
- Get 1 bay leaf
- Use 1 red jalapeño; roughly chopped
- You need 2 T butter
- Prepare 1/2 t + 1/2 tsp thyme; minced
- Use 1 vegetable bouillon cube
- Prepare 1 head garlic
- Provide 2 T ground coriander
- Prepare 2 t dried lemon peel seasoning
- Provide 8 roma tomatoes; halved and seeded
- Use as needed olive oil / vegetable oil
- Get 6 roasted red jalapeños; large dice
- Use 2 C rice
- Use as needed kosher salt and black pepper
- Use 12 oz goat cheese
- Take 3 avocados
- Take 6 T honey
Steps to make Spicy Turkey Soup:
- Rinse turkey under cold water.
- Cover turkey, onion, celery, carrots, cilantro stems, bay leaf, and 1 roughly chopped red jalapeño (not roasted) in a large stock pot. Cover with cold water. Simmer for two hours.
- Remove turkey from pot and place in a large mixing bowl. Shred.
- Drain stock. Reserve liquid.
- Add 2 T butter to a large stock pot. Add onions, 1 t of thyme, dried spices, and a pinch of salt. Caramelize very slowly. When fat begins to dissipate, add a ladle or two of stock.
- When onions are nearly caramelized add bouillon cube. Stir to dissolve.
- Cover tomatoes with enough oil to coat. Add salt, pepper, and thyme. Roast at 425°F until tomatoes are charred. Remove skins and chop roughly. Set aside.
- Cut a tiny bit of the top of the garlic head to reveal cloves, keeping root end intact. Cover with olive oil. Add a tiny pinch of salt. Roast at 425°F until cloves are caramelized, approximately 15 minutes. Set aside.
- Add stock, rice, and turkey to stockpot. Cover and summer for 15-20 minutes, until rice is cooked. Add roasted jalapeños and squeeze garlic head to remove roasted cloves into soup.
- In each serving bowl, place 1 roasted tomato, 2 oz honey goat cheese, 1/2 diced avocado, and 1 T honey. Ladle soup over veggies. Garnish with a few gost cheese crumbles.
- Variations; Coconut milk, basil, parsely, poblano, habanero, celery seed or root, turnips, butternut squash, sweet potato, spinach, tamarind, shallots, roasted garlic or bell peppers, vinegar, corn, sofrito, salsa, zucchini, corona, modelo, scallions, cumin, cream cheese, creme fraiche, sour cream, crema, heavy cream, chihuahua, queso fresco, cotija, lime, crushed pepper flakes, chives, cayenne, potato, arugula, peppadew,
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