Curried Turkey Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Chock-full of veggies, this aromatic soup has just the right hint of curry. âIt's a delicious way to use your leftover holiday turkey,â recommends Virginia C. Anthony, Jacksonville, Florida. Ingredients:
2 medium onions, chopped |
2 tablespoons canola oil |
2 to 3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon curry powder |
3 cups reduced-sodium chicken broth |
1 cup diced red potatoes |
1 celery rib, sliced |
1/2 cup thinly sliced fresh carrots |
2 tablespoons minced fresh parsley |
1-1/2 teaspoons minced fresh sage |
2 cups cubed cooked turkey breast |
1-1/2 cups fat-free half-and-half |
1 package (9 ounces) fresh baby spinach, coarsely chopped |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender.
2. Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through. Yield: 6 servings (2 quarts).
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