I made turkey stock last week with this soup in mind. It was great timing too because the year’s first official snow storm hit and I’ve been inside sipping on this cozy deliciousness for the last few days looking out at the blanket of snow.
I made this two ways. One with the traditional ingredients of carrots, celery, onion, fresh herbs and some delicious Chickapea Pasta. These noodle are perfect for the soup because they are high in fibre and protein with a slightly nutty taste that adds another depth of flavour.
I had a lot of tomatoes in my fridge so I decided to roast and add them to the soup for some extra deliciousness. It’s If you don’t have time to roast, simply pick up a tin of fire-roasted tomatoes. Green peas and/or spinach would be great with it too.
What do you make with your turkey leftovers – double decker sandwiches? casseroles? gumbos? I’d love to see what you’re up to in your kitchen so share a photo with me on Instagram so I can show the world. Use the hashtag #simplyfreshdinners to brag about your awesome creations. Cheers!