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.