Grab your immersion blender and join us as we get rid of some of those Thanksgiving Turkey leftovers.
Inspired by classic potato leek soup with a twist of rutabaga, add Turkey and beans...this creamy soup is sure to become a classic hit in your home...and possibly not just around Thanksgiving 😁 This is a dairy free delight,,,but milk or cream can be added if desired.
Difficulty Meter: Easy
Serves: 6-10 (but we 3 have eaten an entire pot in one sitting😳🤪😂)
1 1/2 to 2 cups turkey tenderloin
1 large rutabaga
3 large leeks
1/2 to 1 cup white wine
2 cups unsweetened almond milk
4 cups broth
olive oil (for sautéing)
1 teaspoon garlic powder + 1 teaspoon for seasoning turkey
1 teaspoon onion powder + 1 teaspoon for seasoning turkey
1/2 teaspoon minced onion
1/4 teaspoon mustard powder
1/4 teaspoon curry powder
1/4 teaspoon ground coriander
1 can cannellini beans
Salt & Pepper to taste
First, peel and chop rutabaga. Next, chop and wash leeks.
In large pot boil rutabaga in broth and spices. In separate sauté pan, cook chopped turkey ( if raw and non leftover) in oil. Sauté leeks in oil. Add garlic powder, onion powder, salt and pepper. Finish cooking in white wine...let simmer for 1-2 mins until leeks are tender, yet still firm. Cover and reserve for later.
Once rutabaga is soft, turn off burner and add almond milk. Blend until smooth.
Next step, blend rutabaga, add the turkey and mix. Stir and add salt and pepper to taste. As a final touch, pour in some cannellini beans for texture. Adjust salt and pepper to taste and serve.
If you would like to watch how to make this soup...feel free to head over to our YouTube channel.
Enjoy! X ~ The Sibs
Janna, Jared and Jenneka