Secret-Ingredient Turkey Vegetable Soup


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!

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 cup peeled and diced red or Yukon gold potatoes
  • ½ cup peeled and 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)
  • 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, potatoes, carrots, celery, parsley, sage/poultry seasoning and turkey/chicken and bring to boil.



Oops – forgot to add the parsley.

Reduce heat to low, cover and simmer 10 minutes or until vegetables are tender. Add 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, though the spinach will lose some of its vibrancy. (Not a big deal!)


Soup the next day.

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