Turkey, Lemon + Quinoa Soup

2 Dec

Why is turkey is the Thanksgiving leftover that always seems to last the longest? I’m thinking because it’s just not as yummy as cornbread stuffing or mashed butternut squash. Or maybe it’s just me. In any case, we had loads of it just sitting there, all lonely in its little Tupperware, and I felt bad for it in it’s state of neglect.

The day after Thanksgiving, my husband made himself a turkey, brie and stuffing sandwich on raisin bread…which he melted in the oven until the brie was gooey and then drizzled it in honey. It looked amazing…ok. ok, I had a (few) bite(s) – it was amazing.

I, however, opted to not relive the Thanksgiving stomachache all over again (I had plans that evening and I’m not very fun when I’m comatose). But it was raining and I was in the mood for something cozy, so I assessed the contents of my fridge: upon inspection, I decided that a soup was in order. I made this on a whim and it turned out great – not much to look at but don’t be fooled. It’s simple, filling, lower in sodium and full of good stuff (the longer you let it simmer, the better it gets).  Plus I sort of felt like I was partaking in the Turkey Day leftovers.



1 cup shredded turkey

1/2 cup cooked quinoa

2 tbsp lemon juice

1 tbsp lemon zest

Couple handfuls of spinach

1/2 cup chopped roasted carrots

1/2 cup chopped celery

Couple sprigs of thyme

Black pepper to taste (+ salt if you want)

4 cups chicken stock

Sprinkle of Parmesan cheese (optional)

Heat the oven to 450 and roast carrots until softened. In the meantime, add everything else to a pot and bring to a boil and reduce to simmer. Remove carrots and slice once roasted to your liking. Let simmer up to an hour, and sprinkle with Parmesan cheese.




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