Sunday, November 10, 2013

Turkey and Rice Soup

 This nice hot bowl of soup will always be welcome on one of those  cold evenings to come, and it uses leftover turkey meat. Earthy root vegetables complement well this simple, fast, healthy and delicious meal. I hope you will enjoy it. 
Turkey and rice soup.
3 tablespoons unsalted butter
¾ cup celery root, peeled and diced into ¼ inch cube
1 medium leek, white and light green parts only, sliced
1 medium parsnip, peeled and diced
4 ½ cups turkey stock
1 ½ cups shredded cooked turkey
1 cup cooked rice
Salt and pepper to taste 
Vegetatebles for turkey and rice soup. 
Melt butter in the medium pot, over medium-high heat. Add vegetables, and cook for about 2 minutes, stirring occasionally. 
Turkey and rice soup-ingredients.
 Add stock and cook for about five minutes, until vegetables are soft. 
Sautéing vegetables in buttter.
Stir in turkey and rice, and cook until heated through.  Season with salt and pepper to taste, and serve. 
Turkey and rice soup, ingredients.
 Garnish with finely chopped flat leaf fresh parsley, and serve with slices of French bread.
Turkey and rice soup

Inspired by a recipe found in “Martha Stewart Living”, November 2008.  Reduce the amount of butter to one tablespoon for an even healthier version of this recipe.


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