Therapeutic Turkey Soup
Ingredients
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Broth:
1 yellow onion, diced
2 cloves garlic, smashed
2-3 lbs Organic turkey bones for stock
2 carrots, diced
2 stalks celery, diced
5 sprigs thyme, chopped
2 bay leaves
4 whole peppercorns
3-4 litres filtered water
Soup:
2-3 litres Organic turkey bone broth
1 cup Job’s Tears, soaked overnight
3 cloves garlic, sliced
1 Tbsp Fresh ginger, grated
2 bunches baby bok choy, stalks sliced crosswise into ½ inch pieces, leaves left whole
1 medium sweet potato, large dice
2 stalks celery, sliced crosswise
2 cups cremini mushrooms, thick slice
1 stalk scallion, fine dice
1 lemon, 2 inch slice for garnish
2 Tbsp Camelina oil
Method
Broth:
1. Pre-heat oven to 350 degrees.
2. Place turkey bones in a roasting pan and roast for 25 minutes
3. Chop onion, celery, carrot and add to a large stock pot. Also add smashed garlic, thyme, bay leaf, peppercorns, and Himalayan salt.
4. Remove turkey bones from oven and add them to the large stock pot (including residual liquid from roasting). Pour filtered water over the bones (enough to cover all ingredients) and add apple cider vinegar, which helps make the nutrients in the bones more available.
5. Bring broth to a boil, reduce to a low simmer, and cover with a tight fitting lid for 24 hours
Note: If you are concerned about leaving on the stovetop overnight, transfer to a crock pot and heat on low.
6. During the first few hours of simmering, you may need to remove any impurities that float to the surface.
7. Remove from heat and let cool slightly.
8. Strain using a metal strainer, and put liquid in large mason jar(s).
Note: If you increase the recipe and have leftovers, your broth can be kept in the fridge for up to 5 days, or can be frozen for later use.
Turkey Soup:
1. Heat Camelina oil in a sauce pan on medium heat. Add diced onion, and sauté until translucent.
2. Add garlic, ginger, and chili powder, stirring until aromatic
3. Stir in tamari, celery, carrot, sweet potato and mushrooms.
4. After 2-3 minutes, add bone broth (2-3 litres) and Job’s tears, cover with lid and bring to a boil
5. Reduce to a simmer, stirring occasionally.
6. After 45 minutes of gentle simmering, Add bok choy and cover for an additional 5-10 minutes or until bok choy is cooked. .
7. In a separate bowl, combine miso with 2 cups of hot water, whisk to combine and set aside and stir into finished soup.
8. Remove from heat and serve while warm. Garnish with a slice of lemon and chopped scallions.
Read Alex’s blog post Eat This Soup If: YOU HAVE A COLD
Alex Comrie, B.Comm, Registered Holistic Nutritionist (R.H.N.)
