Turkey, Sweet Potato, Spinach, and Quinoa Soup

Sunday, May 07, 2017

I can't figure out how to add a link directly to the Spark Recipe that I had submitted. It is listed under the title above.

In any case, I had saved my turkey carcass and a quart bag of meat from the turkey at Thanksgiving. I started the soup by making my broth from scratch. I love doing this, because it really does make the whole house smell amazing!

1 turkey carcass
1 whole onion, cut in half
2 stalks of celery
4-6 cloves of garlic, whole
2 bay leaves
palmful of pepper corns
Enough water to cover the bones plus about 2 inches

Bring to a boil, and then turn the heat down to a simmer. Cover, and let simmer for 1 1/2 - 2 hours. Go and read a book, or do laundry, or exercise!

When the time is up, turn the heat off. Scoop all the stuff out and put it on a large rimmed cookie sheet. This just lets it cool down faster before you throw it away. Strain the stock through a fine mesh sieve into a clean pot. You now have your stock.

To your stock you will add:
1 quart of turkey meat
2 large sweet potatoes, cubed
2 10 oz. frozen blocks of spinach
freshly ground black pepper
a pinch of red pepper flakes
1 Tbsp. of kosher salt (it really needs this. It's bland without it)
Whatever additional seasonings you may want to add.

Simmer until sweet potatoes are almost done, then add:
1 cup quinoa (I use pre-washed quinoa. Bob's Red Mill)

Turn heat off, taste and adjust seasonings. Quinoa will "cook" in the hot pot in about 30 - 40 minutes. It plumps up nice, and you don't have to worry about it sticking to the bottom of the pot!

I would imagine you could do this with chicken as well!

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