Recipe: Veg-out Soup
AFS Education
Administrator, Moderator, Practitioner admin
A veggie-based soup may be exactly what you need for a cold day or an easy midday meal!
VEG-OUT SOUP
INGREDIENTS
· 1 tablespoon olive oil
· 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
· 1 celery stalk, sliced crosswise 1/2-inch thick
· Leftover turkey, white meat
· 6 cups low-sodium chicken broth
· Kosher salt, freshly ground pepper
· 1/2 cup orzo or other pasta you have on hand
· 1/4 cup chopped fresh dill
· Lemon halves (for serving)
DIRECTIONS
1. Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add other veggies if you have any left over!
2. Add turkey and broth; season with salt and pepper. Allow to simmer up to 5 minutes to let the broth soak into turkey.
3. Transfer turkey to a plate. Meanwhile, return broth to a boil.
4. Add pasta and cook until al dente, 8-10 minutes.
Remove pot from heat. Stir in turkey and dill. Serve with lemon halves for squeezing over.