Thanksgiving Soup Ideas

Turkey and Tortilla Soup

 

Ingredients

• 3 (6-inch) Corn Tortillas (cut in strips)
• 2 tbsp Cooking Oil
• 1 cup Red or Green Salsa
• 2 (14-ounce) cans Reduced Sodium Chicken Broth
• 2 cups Turkey (cooked and cubed)
• 1 large Zucchini (coarsely chopped)
• Lime Wedges
• Sour Cream
• Cilantro 

Instructions

• Slice the corn tortillas into long strips.
• Take a skillet. Heat oil in it and cook the tortillas until they turn crisp.
• Place a saucepan on medium heat and add chicken broth and salsa. Bring it to boil.
• Now, add the turkey and zucchini and stir for a while.
• Garnish the soup with tortillas, cilantro and lime wedges.
• Serve hot with sour cream. 

Turkey Vegetable and Herb Dumpling Soup

 

Ingredients

• 8 cups Turkey Broth
• 4 cups Roasted Turkey Meat (skinless)
• 1 (10 oz) can Diced Tomatoes
• 1 Celery Stalk (medium)
• 1 Carrot (medium, diced)
• 1 Turnip (peeled, diced)
• 1 Onion (medium, diced)
• 4 tsp Dried Parsley (divided)
• 1 Bay Leaf
• 1½ cup Flour
• 2 tsp Baking Powder
• ¾ tsp Salt
• ½ tsp Dried Rosemary
• ¾ cup Milk 

Instructions

• Place a saucepan on heat and add turkey broth, tomatoes, celery, turnip, onion and carrots.
• Add the bay leaf and sprinkle some dried parsley.
• Cover the saucepan with a lid and simmer on low flame, for about 6 hours.
• Now add the turkey meat and cook the vegetable broth for another hour.
• Mix flour, salt, milk, rosemary, parsley and baking powder in a bowl and knead to dough.
• Form small, round-shaped dumplings and place in the saucepan.
• Cover and cook the soup for 20 minutes, until the dumplings turn coarse. 

Pumpkin Coconut Soup

 

Ingredients

• 1 Onion (diced)
• 3 tbsp Vegan Margarine
• 2 cups Vegetable Broth
• 1 (14-ounce) can Coconut Milk
• 1 (15-ounce) can Pumpkin
• ½ tsp Curry
• ½ tsp Ginger
• Salt 

Instructions

• Take a large saucepan and add margarine. Sauté onions in it for 5 minutes or until soft.
• Add vegetable broth, coconut milk, pumpkin, curry, ginger and salt and stir well.
• Reduce the flame to low and simmer the soup for 15 minutes, stirring occasionally.
• Serve hot with a garnishing of your choice. 

Sweet Potato Ginger Soup

 

Ingredients

• 1 tbsp Flour
• 2 quarts Ice Water
• 2 ½ pounds Sweet Potato
• Boiling Water
• ½ tsp Salt
• 1 tsp Ginger (shredded)
• 1 pint Milk
• 1 pint Half And Half
• ¼ cup Sugar
• 1 tbsp Brandy
• 2 tsp Mint (chopped) 

Instructions

• Mix flour and ice water in a bowl, to form a paste.
• Peel and cut the sweet potatoes in half.
• Drop them in flour and water paste and keep aside for about 5 minutes.
• Remove the potatoes from the paste and put them in boiling water pot.
• Add salt and fresh ginger and boil the potatoes until they turn tender.
• Remove the potatoes and retain the liquid.
• Process the potatoes in a blender.
• To the retained liquid, add the blended potatoes and mix to form a thick consistency.
• Add milk, half and half, sugar and brandy and cook on low heat for about 10 minutes.
• Serve hot after garnishing with mint.