LEFTOVER TURKEY SOUP

SERVES 4
2 tbsp olive oil
1 leek (white part only), sliced, washed, and drained
2 cups cubed leftover turkey
1 cup cubed carrots
1 cup cubed parsnips
1 cup cubed white potatoes                                                                                                 2 bay leaves
4 cups (1 quart) turkey broth Salt and pepper, to taste
1 tbsp chopped fresh parsley

1) Preheat a soup pot for 30 seconds on medium heat. Add oil. Sauté leek for 2 minutes, stirring so as not to brown.
2) Add turkey, carrots, parsnips, potatoes, bay leaves, and broth. Stir to combine and bring to a boil. Once boiling, reduce heat to a simmer and partially cover with lid.                           3) Cook for 30 minutes, or until veggies are soft but not breaking apart.
4) Taste and season with salt and pepper.

Add parsley for garnish

MACROS PER SERVING
216
CALORIES
24g
PROTEIN
19g
CARBS
11g
FAT
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