Turkey & Root Vegetable Soup Recipe

Name: Turkey & Root Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Grapeseed Or Olive Oil; 1 whole Large Yellow Onion, Diced; 1 cup Brown Rice, Uncooked; 1 whole Sweet Potato, Chopped; 1 whole Parsnip, Peeled And Chopped; 4 whole Carrots, Peeled And Chopped; 1 whole Turnip, Chopped; 8 whole Mushrooms, Chopped; 10 cloves Garlic, Minced; 2 teaspoons Paprika; 2 teaspoons Corriander; 2 teaspoons Ground Ginger; 2 teaspoons Dried Rosemary; 1/2 teaspoons Cayenne Pepper (Optional); 2 teaspoons Salt To Taste; 2-1/2 cups Turkey Drippings; 10 cups Water; 1 cup White Wine; 3 cups Leftover Turkey Meat, Chopped

Servings: persons

2 Tablespoons Grapeseed Or Olive Oil
1 whole Large Yellow Onion, Diced
1 cup Brown Rice, Uncooked
1 whole Sweet Potato, Chopped
1 whole Parsnip, Peeled And Chopped
4 whole Carrots, Peeled And Chopped
1 whole Turnip, Chopped
8 whole Mushrooms, Chopped
10 cloves Garlic, Minced
2 teaspoons Paprika
2 teaspoons Corriander
2 teaspoons Ground Ginger
2 teaspoons Dried Rosemary
1/2 teaspoons Cayenne Pepper (Optional)
2 teaspoons Salt To Taste
2-1/2 cups Turkey Drippings
10 cups Water
1 cup White Wine
3 cups Leftover Turkey Meat, Chopped

1
In a large pot, heat the grapeseed oil over medium-high heat. Saute the onion and uncooked brown rice until onion is softened, about 3 minutes.
2
Add the sweet potato, parsnip, carrots and turnip. Continue to saute until all veggies are softened but not cooked all the way through, about 5-8 minutes.
3
Add the mushrooms and saute 1 minute longer before adding all of the spices, turkey drippings, water and white wine. Bring to a full boil and allow to bubble 1 to 2 minutes before reducing the heat to a simmer.
4
Cover and cook 45 minutes. Check the soup and add salt/seasonings as necessary. Check the vegetables to be sure they're cooked all the way through.
5
Add leftover turkey meat and continue cooking another 2 minutes to heat up the meat. Serve with your favorite cornbread or dinner roll!
6
This soup can be placed in freezer-safe containers and frozen. Thaw by placing sealed container in hot water and re-heat on the stove top.
7
Note: If you have turkey bones, throw them in with the soup while it's simmering for extra flavor. Discard bones when ready to serve!

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 Tablespoons Grapeseed Or Olive Oil, 1 whole Large Yellow Onion, Diced, 1 cup Brown Rice, Uncooked, 1 whole Sweet Potato, Chopped, and more.

Yes, Turkey & Root Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey & Root Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions