Chunky Turkey and Fall Vegetable Stew
Turn your leftover turkey into a medley of spices with hot and sweet overtones. It takes less than 45 minutes to create this exotic soup that the whole family will love.
Number of servings : 8
Type of meal : | Main Courses | Main Courses
Special diet :
1 tbsp (15 mL) olive oil
1 cup (250 mL) chopped onion
1 tbsp (15 mL) minced garlic
2 tbsp (25 mL) minced fresh ginger root
4 cups (1 L) degreased low sodium turkey stock
1-1/2 tsp (7 mL) ground coriander
1-1/2 tsp (7 mL) ground cumin
1-1/2 tsp (7 mL) ground turmeric
1 tsp (5 mL) crushed, dried chili pepper
1 large cinnamon stick
12 oz (375g) carrots, peeled and cut in 1 in (2.5 cm) pieces
12 oz (375g) turnip, peeled and cut in 1 in (2.5 cm) pieces
12 oz (375g) parsnips, peeled and cut in 1 in (2.5 cm) pieces
2 lb (1 kg) boneless, skinless turkey breast, cut in 2 in (5 cm) pieces
2 cups (500 mL) cooked, drained chick peas (optional)
1 cup (250 mL) raisins
1/2 cup (125 mL) fresh cilantro or parsley leaves (optional)
- In a large soup pot, heat oil over medium heat. Add onions, garlic and ginger root; cook and stir 2 — 3 minutes or until softened.
- Add turkey stock, coriander, cumin, turmeric, chili pepper, cinnamon stick, turnips, carrots and parsnip; cover and bring to boil. Reduce heat and simmer 10 minutes; add turkey and continue to simmer, covered, 20 minutes or until turkey is no longer pink.
- Remove cinnamon stick and stir in chick peas and raisins. Serve in warm bowls or on plates of cooked couscous, garnished with cilantro.
Imported on 2011-01-20 16:41:26 — Original ID:505