Recipe: Veg-out Soup

AFS EducationAFS 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.

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