You know those slam-dunk recipes – the ones that are super easy, a little unusual, and that everyone raves about? This is one of those!
And I didn’t even like the looks of this soup when I first saw it at a paddle match lunch a few weeks ago; I just saw all the spinach floating around and I’m not really a fan of spinach in soup. (Though kale is a different story.) But we were cold from our match and the ladies at the Picket Post club were gushing about Leslie’s famous soup, so I gave it a try. A revelation! And not just because it was well-seasoned. (Too many people are afraid of salt. You need salt in soup!) Leslie’s soup had a unique taste, a subtle flavoring I couldn’t place– which made me a little crazy. I didn’t know Leslie, but I tracked her down in the paddle hut to find out that secret ingredient. She was gracious enough to share not just the mystery flavoring (curry powder!) but the entire recipe as well. Now that’s what I call good sportsmanship! I made a few tweaks, and have updated my original post to include riced cauliflower instead of the diced potato. Still love the potato, but love the riced cauliflower even more. It adds another layer of (subtle, mysterious) flavor, with fewer carbs and calories.
Keep a few bags of riced cauliflower in your freezer at all times! Add straight to soups, pasta sauce, meatballs, etc.
Turkey (or Chicken) Vegetable Soup turkey-soup-recipe
(Adapted from Leslie’s recipe and Taste of Home)
Makes 6-8 servings; can be doubled
-
- ¼ cup (½ stick) unsalted butter
- 2 cups diced yellow onion (about 2 medium)
- 2 tablespoons all-purpose flour
- 1 teaspoon curry powder
- 4 cups (one 32-oz box) low-sodium chicken broth
- 1 10-oz package frozen riced cauliflower (approx 2 cups), [OR – 1 Yukon gold potato, diced]
- ½ cup peeled and sliced or diced carrots
- ½ cup diced celery
- 2 tablespoons chopped fresh parsley
- ½ teaspoon dried sage or poultry seasoning
- 2+ cups cubed cooked turkey (or chicken) breast
- 1½ cups half-and-half
- 1 package (8 or 10-oz) frozen chopped spinach
- 1 teaspoon kosher salt
- ¼ teaspoon (6-8 grinds) black pepper
In a large saucepan or Dutch oven over medium heat, add butter and onions and sauté until translucent (about 10 minutes).
Stir in flour and curry powder and cook 2 to 3 minutes.
You would never know there’s curry in here!
Add broth, riced cauliflower (no need to thaw) or potato, carrots, celery, parsley, sage/poultry seasoning and turkey/chicken and bring to boil.
Reduce heat to low, cover and simmer 10 minutes or until vegetables are tender. Stir in half-and-half, spinach, salt and pepper.
Cover and continue simmering until heated through, about 7 minutes. Taste and add a little more salt if necessary. Can be made a day ahead and/or kept warm in a slow-cooker, and while the flavors meld and get even better, the spinach will lose some of its vibrancy. (Not a big deal!)
Soup the next day, with additional chopped parsley. Still delicious!
Subee's Kitchen 
MMMMmmmMMMM! That looks good!
AW