Recipe Monday: Turkey Detox Soup
This week and the next five are part of the eating Olympics. And after Thursday’s bender where we bet you’ll earn a gold medal, you are going to have to detox a bit. What if we told you that you can eat all the things for Thanksgiving, and then enjoy the leftovers for a detox soup? We gotchu on this.
This will be perfect for when the Hogs play Missouri on Friday. GO HOGS!
Turkey Detox Soup Recipe
Adapted from www.chrisdehollander.com
2 cups water
1 32-ounce box of organic chicken bone broth (or make your own bone broth)
1-2 pounds turkey, roughly chopped
1 pound organic baby carrots (or peel and chop carrots into one-inch pieces)
1 white onion, chopped into one- to two-inch slices
8 ounces raw baby spinach, rinsed and torn into bite-sized pieces
1 jalapeno pepper, chopped fine (optional)
2 cloves garlic, crushed and chopped fine
½ teaspoon each: dill, rosemary, oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon sea salt
1 teaspoon ground black pepper
2 avocados, cut into bite-sized chunks
In a large soup pot, pour in water and chicken broth. Toss in all of the vegetables EXCEPT the avocado (carrots, onions, spinach and jalapeno. You can also add other veggies you have on hand, such as mushrooms or zucchini). Stir once and cook on medium heat for 10 minutes. Add turkey, garlic and remaining spices; stir well and simmer 15-20 minutes more until vegetables are soft.
To serve, scoop a serving size of vegetables and turkey into a bowl; use a ladle to pour broth over vegetables and chicken. Add two to three chunks of avocado to each bowl, and serve.