Recipe of Perfect Spicy Turkey Soup

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Spicy Turkey Soup. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Spicy Turkey Soup Recipe. Garnish with avocado slices and lime wedges. An interesting and spicy solution to the leftover turkey dilemma on Boxing Day.

You can have Spicy Turkey Soup using 21 ingredients and 11 steps. Here is how you cook it.

Ingredients of Spicy Turkey Soup

1. It’s 2 of turkey quarters (leg and thigh).
2. Prepare 1 of large yellow onion; large dice.
3. Make ready 2 stalks of celery; rough chop.
4. Prepare 1/2 lb of baby carrots.
5. Prepare 1 bundle of cilantro stems.
6. It’s 1 of bay leaf.
7. It’s 1 of red jalapeño; roughly chopped.
8. Take 2 T of butter.
9. Prepare 1/2 t + 1/2 tsp of thyme; minced.
10. It’s 1 of vegetable bouillon cube.
11. Prepare 1 head of garlic.
12. It’s 2 T of ground coriander.
13. Make ready 2 t of dried lemon peel seasoning.
14. Take 8 of roma tomatoes; halved and seeded.
15. Take as needed of olive oil / vegetable oil.
16. Make ready 6 of roasted red jalapeños; large dice.
17. Prepare 2 C of rice.
18. Take as needed of kosher salt and black pepper.
19. You need 12 oz of goat cheese.
20. Take 3 of avocados.
21. Make ready 6 T of honey.

You will enjoy this Asian-inspired soup with rice noodles, crunchy vegetables, fresh gingerroot and a little heat from the Sriracha.Got some leftover turkey and not sure what to do with it?You can easily transform all those tasty bites into a hearty and comforting low-carb turkey soup.Spicy Taco Turkey Soup recipe: Uses ground turkey and taco seasoning for a spicy soup.

Spicy Turkey Soup instructions

1. Rinse turkey under cold water..
2. Cover turkey, onion, celery, carrots, cilantro stems, bay leaf, and 1 roughly chopped red jalapeño (not roasted) in a large stock pot. Cover with cold water. Simmer for two hours..
3. Remove turkey from pot and place in a large mixing bowl. Shred..
4. Drain stock. Reserve liquid..
5. Add 2 T butter to a large stock pot. Add onions, 1 t of thyme, dried spices, and a pinch of salt. Caramelize very slowly. When fat begins to dissipate, add a ladle or two of stock..
6. When onions are nearly caramelized add bouillon cube. Stir to dissolve..
7. Cover tomatoes with enough oil to coat. Add salt, pepper, and thyme. Roast at 425°F until tomatoes are charred. Remove skins and chop roughly. Set aside..
8. Cut a tiny bit of the top of the garlic head to reveal cloves, keeping root end intact. Cover with olive oil. Add a tiny pinch of salt. Roast at 425°F until cloves are caramelized, approximately 15 minutes. Set aside..
9. Add stock, rice, and turkey to stockpot. Cover and summer for 15-20 minutes, until rice is cooked. Add roasted jalapeños and squeeze garlic head to remove roasted cloves into soup..
10. In each serving bowl, place 1 roasted tomato, 2 oz honey goat cheese, 1/2 diced avocado, and 1 T honey. Ladle soup over veggies. Garnish with a few gost cheese crumbles..
11. Variations; Coconut milk, basil, parsely, poblano, habanero, celery seed or root, turnips, butternut squash, sweet potato, spinach, tamarind, shallots, roasted garlic or bell peppers, vinegar, corn, sofrito, salsa, zucchini, corona, modelo, scallions, cumin, cream cheese, creme fraiche, sour cream, crema, heavy cream, chihuahua, queso fresco, cotija, lime, crushed pepper flakes, chives, cayenne, potato, arugula, peppadew,.

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