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Smoked Turkey-Potato Soup with Quinoa

Smoked Turkey-Potato Soup with Quinoa
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This autumn-winter soup is very fragrant and fulfilling. I don’t feel that I need my ‘half sandwich’ when eating this soup. May be, may be I would add a piece of bread with good butter to the delicious bowl – just to make up for a full lunch. Or perhaps, I will skip these bread-and-butter calories and eat a few more spoons of the soup instead.

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The recipe is pretty versatile – other vegetables and aromatics can be added or replaced. Other than the ingredients listed in the recipe I like to use rutabaga, leek, sweet potato, thyme, chili powder, and mushrooms. If I am out of quinoa I grab a bag of pearl barley or millet from my pantry. The soup will be equally delicious and nutritious when using these healthy grains.

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Smoked turkey wings in soups are a bit tastier (like chicken wings in a chicken soup) than smoked thighs and they are… more fatty. So, to make the soup healthier I skim the upper fatty liquid layer or, better, let the soup stay in a refrigerator overnight and then easily skim the fat solids. And one more thing – on the next day the soup becomes more flavorful (this is true for almost any soup and stew).

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Instructions:

In a soup pot, heat the olive oil, add the onion and cook for 5 minutes until slightly golden.

Add the garlic, ground celery, coriander, and fennel; cook for 30 seconds.

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Add the potatoes, carrots, celery, smoked turkey, and bay leaves; pour water to fill a 3-quart pot. Bring to a boil, add the quinoa, reduce to simmer and cook for 15 minutes.

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Add the green peas, bring to a boil and cook for 2-3 more minutes.

Let the soup stand – the longer the better.

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Note:

You may need to cut the turkey wings in half to fit in a pot.

You can use chicken or vegetable stock in place of water. If using stock, omit ground celery, coriander and fennel.

Remember that smoked meat can be very salty, so adjust the salt amount in the soup accordingly.

To make the soup healthier remove the wing’s or thigh’s skin before adding the turkey; then, when the soup is done, skim upper fatty level of liquid or, better, let the soup stay in a refrigerator overnight and then easily skim fat solids.

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Smoked Turkey-Potato Soup with Quinoa

Author: Nina Phomina
Course Soups
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 quart pot
Author Nina Phomina

Ingredients

  • 2 smoked turkey wings or 1 smoked turkey thigh
  • 1/2 Spanish onion or 1 small yellow onion, finely chopped
  • 2-3 large cloves garlic, minced
  • 1 cup frozen green peas (no need to thaw)
  • 3-4 medium potatoes, peeled and cut into cubes
  • 2 large carrots, peeled and chopped
  • 2 sticks celery, chopped
  • 1/2 cup quinoa
  • 2 bay leaves
  • 1/2 tsp ground coriander
  • 1/2 tsp ground fennel
  • 1/2 tsp ground celery
  • pinch of cayenne pepper
  • salt
  • ground black pepper
  • 1 tbsp olive oil

Instructions

  1. In a soup pot, heat the olive oil, add the onion and cook for 5 minutes until slightly golden.
  2. Add the garlic, ground celery, coriander, and fennel; cook for 30 seconds.
  3. Add the potatoes, carrots, celery, smoked turkey, and bay leaves; pour water to fill a 3-quart pot. Bring to a boil, add the quinoa, reduce to simmer and cook for 15 minutes.
  4. Add the green peas, bring to a boil and cook for 2-3 more minutes.
  5. Let the soup stand – the longer the better.

Recipe Notes

You may need to cut the turkey wings in half to fit in a pot. You can use chicken or vegetable stock in place of water. If using stock, omit ground celery, coriander and fennel. Remember that smoked meat can be very salty, so adjust the salt amount in the soup accordingly. To make the soup healthier remove the wing’s or thigh’s skin before adding the turkey to the soup; then, when the soup is done, skim upper fatty level of liquid or, better, let the soup stay in a refrigerator overnight and then easily skim fat solids.

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Cook with pleasure and enjoy the world!

 



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