Turkey Vegetable Soup

I love leftover turkey. Unfortunately this year we won’t have any leftover turkey since we’re spending the holiday with my daughter and her husband on the west coast. However this is one of my favorite recipes for Turkey Vegetable Soup, it’s adapted from a recipe I found on the TasteOfHome.com website and works perfectly with leftover turkey! It also freezes well. the addition of curry gives it a slightly unique taste.

Turkey Vegetable Soup

Makes about 2 quarts and serves about 6

Ingredients:

2 medium onions, chopped
2 tablespoons canola oil
2 to 3 tablespoons all-purpose flour
1 teaspoon curry powder
3 cups reduced-sodium chicken broth
1 cup diced potatoes
1 celery rib, sliced
1/2 cup thinly sliced fresh carrots
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh sage
2 cups cubed cooked turkey breast
1-1/2 cups fat-free half-and-half
1 package (9 ounces) fresh baby spinach, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

In a Dutch oven, sauté onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through. Serve hot.