6-8 small to medium carrots
1 small onion
3 stalks of celery
1 medium potato
3 small cloves of garlic
1 turkey picked of meat
handful of chopped mint leaves
1 T olive oil
1 T smart balance
1/2 t curry powder
1/4 cinnamon
1/4 t ginger powder
1/4 t cayenne pepper
salt and pepper to taste

Put the turkey bones in a pot, cover with water, and boil for 1-2 hours. Meantime, peel and chop the carrots, onion and celery. (I sliced them in the food processor.) Peel and cube the potato. Peel and press the garlic.

Heat the smart balance and olive oil in another pot. Add all veggies except potatoes. Sauté until they start to sweat. Add potatoes and stir. Put a wire mesh strainer over the pot and pour/strain stock into the pot. Cover and let simmer until veggies are tender.

Depending on your bird, how much stock you have and how thick/thin you like your soup, you may want to remove some of the stock. I took out about 2-3 cups. Use in other recipes or freeze. Puree the remaining veggies and stock in a food processor or with an immersion blender. Add spices and mint. Salt and pepper to taste.

Serve warm or chilled.

 

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