If you have been around me a little while, you know, I LOVE soups. Like really love soups. So much that my husband and I hold an annual Christmas Soup Supper every year where where we make 6-8 different kinds of soups to share with friends and family in a night of community and food.
This tradition came around from my husband’s family making soup for Christmas eve and my soup loving soul fell in love with the idea and over the years we have expanded upon it.
This year, like so many things, will be different. As we won’t be able to host and warm bellies together like normal.
However, in the spirit of sharing and making a bowl of comfort of love and love for my community I still wanted to do something.
Sundays are for Soup
I got this idea recently, and thought I would start in December but I made this soup with our Thanksgiving leftovers and decided now was the perfect time to start sharing! Although I got a late start on this whole posting thing (looks at clock 11:29 p.m.)
Each Sunday leading up to the Christmas I will be making and sharing one of our soup recipes, with the hope that you will bring it into your own home this season.
Depending on the Instagram poll I may even go live while I do the prep work on Sundays to hang out.
Have you read this far and are thinking wait wait wait why is this Hairdresser talking food? Well! Whole and well rounded nutrition is the best way to have healthy hair, if you ask me how to have healthier hair, grow it faster, etc, etc. My first answer is always going to be internal. Nourish your body, nourish your hair.
So without further ado here is the recipe for this Soup Supper!
This is an extremely easy recipe. It takes a little time but the amazing nutritious bone and vegetable broth is worth it, plus your house will smell so yummy. It’s easy to adapt for most diet needs. Don’t have a turkey? Chicken works too! Vegan/vegetarian? Skip the bones + meat and add more veggies! You could even bulk it up with some kidney beans. Yum!
Leftover Turkey Day Soup
- 8 cups water more or less, enough to cover bones
- 1 Turkey Carcass picked over and able to fit in large stock pot
- 1-2 large chopped onions and scraps
- 1-2 lbs chopped carrots and scraps
- 5ish stalks celery and scraps
- 1 Tbsp Apple Cider Vinegar
- 1.5 cup brown rice or other favorite kind
- leftover turkey meat
- .5 cup leftover mashed potatoes
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp sage
- salt and pepper to taste
- Add bones + veggies SCRAPS (peels/skins/tops, not chopped pieces!) to a large stock pot along with the 1 tbsp ACV. Fill with water to cover. Bring to a boil and then simmer covered for 2 hours.
- Remove large pieces from the pot and discard (or pick off extra meat if any) and then strain the broth through a fine mesh strainer. Return broth to stove.
- Add in all the chopped veggies and the rice to the broth. Bring to a boil again.
- Simmer for 30 minutes.
- Add in leftover chopped turkey, mashed potatoes and spices. Return to a simmer.
- Cook for 10 minutes and serve!