Hearty Turkey Quinoa Soup with Root Vegetables and Winter Greens

Serves: 4 to 6

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These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This soup goes together quickly and is packed with so many good things. It’s a great way to use up your leftover Thanksgiving turkey and a clever vehicle to get your family to eat their greens. If you want to zest it up a bit, add a cup of red enchilada sauce. (Yes, from the can! It’s one of my secret ingredients. Shhh, don’t tell.)

Ingredients

Preparation

In a heavy soup pot, heat the oil over medium heat and add the onion, celery root, carrot and parsnip. Cook, stirring, until the onion is translucent and slightly tender, about 5 minutes. Stir in the quinoa and the herbs. Cook for 1 minute more.

Add 2 quarts of the chicken or turkey stock and simmer the mixture for about 15 to 20 minutes, or until the quinoa is tender. (If the quinoa absorbs too much of the liquid, add additional stock.) Stir in the turkey meat and greens and season with salt and pepper. Simmer for 10 minutes to wilt the greens.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: greens, quinoa, root vegetables, Thanksgiving, turkey

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