Broth Base:
~8 c. water
carcass of roast turkey, skin removed
~3 T. organic apple cider vinegar
As I mentioned previously, adding the vinegar helps leach calcium from the bones. This is a easy and inexpensive way to get the maximum benefit from your leftovers. It is always better to get your vitamins and minerals from a natural, whole food source rather than pills. Bring the water, bones, and vinegar to a rolling boil in a large stockpot. I boiled my bones for about 45 minutes, but there's no rule as far as I know. If you'd rather reduce the heat and simmer the bones for a longer time, that'd work just as well (I do this with my Grass Fed Beef Bone-Based Soups).
Soup Ingredients:
1 large ripe avocado
3 limes
~ 2 c. chopped extra dark and white meat pieces
4 large organic carrots
1 large bunch fresh collards
~1/4 head fresh red cabbage
1 large or 2 medium sweet onions
~2 c. cooked organic brown rice (I used our leftover Coconut Brown Rice)
5 cloves fresh garlic, minced
2 large jalapeños with seeds, sliced
~1 c. of leftover turkey drippings, skimmed of all fat
Seasonings:
dried rosemary
garlic powder
bay leaf
sea salt and pepper
5-6 fresh basil leaves, chopped for garnish
Optional Add-Ins:
2 small red potatoes or 1 large sweet potato, cut into ~fifths
While the bones are boiling, wash and pat dry the greens. Roughly chop the onions and the bunch of collards (about 10-15 very large leaves) and place in a large bowl. I used the Saladmaster to ripple cut the carrots and to shred the red cabbage. Mince the garlic and set aside. Slice two of the limes into small pieces (~8th's or so) to add to the soup and leave the last lime whole for now. Slice (or chunk) the avocado into pieces and set aside.
As the bones boil (or simmer), the leftover meat on the bones should fall off or loosen. After the bones are finished boiling, turn off the heat and use tongs to remove the bones to cool on a side plate. Once the bones are cooled a few minutes later, use a spoon or your fingers to pull off the rest of the meat from the bones. Discard the bones and add the meat back to the soup base. You can add an extra cup or so of water for more soup if you have room in your pot.**
Add all of the seasonings, the leftover roast drippings, the cooked rice, and all veggies except the avocado and the 1 whole lime. Bring the soup to a boil (we brought ours to a boil at medium heat). Once it is boiling, turn the heat to medium low and cover. Let simmer for about 20-25 minutes or until the veggies are tender.
Slice the last lime into wedges for garnish and serving. Once the veggies are tender, serve hot with the sliced avocado and lime wedges. Don't forget to squeeze the lime over the soup before eating. The water soluble vitamins and color from the red cabbage give the soup this beautiful deep purple hue, making the broth alone attractive for serving.
** If you make this ahead of time, you can refrigerate the soup base overnight. The overnight refrigeration allows the fat to congeal at the top so you can spoon it off the next day in preparation for turkey soup.
Soup Ingredients:
1 large ripe avocado
3 limes
~ 2 c. chopped extra dark and white meat pieces
4 large organic carrots
1 large bunch fresh collards
~1/4 head fresh red cabbage
1 large or 2 medium sweet onions
~2 c. cooked organic brown rice (I used our leftover Coconut Brown Rice)
5 cloves fresh garlic, minced
2 large jalapeños with seeds, sliced
~1 c. of leftover turkey drippings, skimmed of all fat
Seasonings:
dried rosemary
garlic powder
bay leaf
sea salt and pepper
5-6 fresh basil leaves, chopped for garnish
Optional Add-Ins:
2 small red potatoes or 1 large sweet potato, cut into ~fifths
While the bones are boiling, wash and pat dry the greens. Roughly chop the onions and the bunch of collards (about 10-15 very large leaves) and place in a large bowl. I used the Saladmaster to ripple cut the carrots and to shred the red cabbage. Mince the garlic and set aside. Slice two of the limes into small pieces (~8th's or so) to add to the soup and leave the last lime whole for now. Slice (or chunk) the avocado into pieces and set aside.
As the bones boil (or simmer), the leftover meat on the bones should fall off or loosen. After the bones are finished boiling, turn off the heat and use tongs to remove the bones to cool on a side plate. Once the bones are cooled a few minutes later, use a spoon or your fingers to pull off the rest of the meat from the bones. Discard the bones and add the meat back to the soup base. You can add an extra cup or so of water for more soup if you have room in your pot.**
Add all of the seasonings, the leftover roast drippings, the cooked rice, and all veggies except the avocado and the 1 whole lime. Bring the soup to a boil (we brought ours to a boil at medium heat). Once it is boiling, turn the heat to medium low and cover. Let simmer for about 20-25 minutes or until the veggies are tender.
Slice the last lime into wedges for garnish and serving. Once the veggies are tender, serve hot with the sliced avocado and lime wedges. Don't forget to squeeze the lime over the soup before eating. The water soluble vitamins and color from the red cabbage give the soup this beautiful deep purple hue, making the broth alone attractive for serving.
** If you make this ahead of time, you can refrigerate the soup base overnight. The overnight refrigeration allows the fat to congeal at the top so you can spoon it off the next day in preparation for turkey soup.
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