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Turkey Vegetable Soup

This isn’t the chicken soup that inspired Andy Warhol. A flavorful recipe that works for either chicken or turkey, so try it out with both to see which is your favorite.

Turkey Vegetable Soup

  • 3 cups diced turkey
  • 2 carrots, diced
  • ½ red bell pepper, diced
  • ½ cup green onion, diced
  • 1 cup corn
  • 3 cups kale (or other greens)
  • 6 cups chicken or turkey broth (made from your turkey carcass)
  • 1 Tbsp Original Super Chunk
  • 1 small sprig of fresh rosemary, thyme and/or sage
  • Salt and pepper to taste

  1. In a large soup pot sauté veggies (except corn) for 3 minutes in olive oil and Original Super Chunk.
  2. Add broth, herbs and continue cooking.
  3. Add turkey and corn.
  4. Continue cooking. Add salt and pepper as needed.
  5. Remove herbs and serve.

Options- add noodles or more veggies as desired

Prep Time: 20 minutes - Cook Time: 1 hour ; Yield: 6-8 servings

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Summer Broccoli and Carrot Salad with Sweet Heat

Summer Broccoli and Carrot Salad with Sweet Heat

The summer salad is crispy and fresh with a little spicy heat to it. It's so simple and versatile you can mix in your favorite veggies to make it your own unique dish.

  • 3 cups broccoli, cut into bite size pieces
  • 1 small red onion, thinly sliced
  • 3 carrots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 Tbsp Sauce Goddess Sweet Heat rub
  • 2 Tbsp olive oil
  • 3 Tbsp fresh lemon juice or rice vinegar

  1. Whisk together the oil, acid and Sweet Heat spices in a big bowl that has a tight fitting lid.
  2. Add veggies.
  3. Attach lid. Make sure it is secure.
  4. Give the bowl a shake to coat veggies.
  5. Set in the fridge for 2 hours. Shake every 30 minutes or so.

You can steam the broccoli for 2 minutes then cool it quickly to take some of the crunch away.

Prep Time: 2 hours, 20 minutes ; Yield: 8 servings
Serving Size: 3/4 cup

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