Turkey Vegetable Soup

Turkey Vegetable Soup

Serves 4-5.
Cuisine Lactose-Intolerant, Paleo

Ingredients
  

  • 6-8 cups turkey broth
  • 2 - 3 Tbsp. Original Ghee
  • 1/2 cup diced shallots
  • 1 cup chopped leeks -including light green parts
  • 2 Garlic cloves -minced
  • 2 cups carrots -sliced round
  • 2 cups diced celery
  • 2 cups green beans -cut into 1” pieces
  • 1 large red skin potato
  • 1 yellow pepper -chopped
  • 1 small zucchini -diced
  • 6 medium cremini mushrooms -sliced
  • 1 cup tomatoes -diced
  • 2 Tbsp. salad herbs -(mix of parsley,thyme, basil, oregano, marjoram)
  • 1 Tbsp. oregano
  • 1 Tbsp. basil
  • 1 14.5 oz. can organic tomatoes ; diced
  • 1 Teas. salt
  • 1 Teas. pepper
  • Fresh squeezed lemon to taste

Instructions
 

  • Melt the ghee in a stock pot. Add shallots, leeks, carrots, celery, yellow pepper, potato and garlic. Sauté for about 5-7 minutes or till slightly softened.
  • Add all of the broth and stir till incorporated.
  • Add the tomatoes, herbs, salt and pepper. Bring to a boil for a few minutes. Reduce heat to simmer and allow the soup to cook for at least 20 minutes.
  • Add the zucchini and mushrooms and continue to cook for at least 10 more minutes.
  • Turn off the heat and season with more salt and pepper to taste if needed.
  • Add fresh lemon juice to the pot right before serving. Add a small dollop of ghee to your soup bowl to make it even more satiating!

Notes

You may also use a slow cooker – following the same instructions for cooking.
Black Garlic Ghee, Heirloom Salt+Pepper and Sriracha Ghee are also good in this recipe.
Tried this recipe?Let us know how it was!