Turkey and Roasted Root Vegetable Soup

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"I created this one winter afternoon in an attempt to do something tasty with a leftover container of turkey carcass and meat. I decided to pair the sweet and intensified flavors of roasted root vegetables with a savory and flavorful homemade turkey stock. I added dried sage, marjoram, and a bay leaf to brighten the flavors."


10 servings yields lots
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Original recipe yields 10 servings



  • Prep

  • Cook

  1. In a large pot, simmer the turkey carcass and water for several hours. One may add celery, carrots, bay leaf, onion, peppercorns as desired. Strain the stock, reserving all meat from the bones. Peel and slice the parsnips, rutabaga, and potatoes in 1/4 inch pieces. Toss slices with olive oil, spread on a cookie sheet, sprinkle with salt, and roast in a 350 degree oven, removing each sheet every 5-10 minutes, flipping the slices, and rotating the cookie sheets. Remove when beginning to brown nicely. Takes 15-30 min. I do each separately (i.e. don't mix potato with parsnip. Once roasted, set aside. Saute onion in a bit of oil. Add roasted veggies, turkey stock, herbs and spices, and the reserved meat. Add minced garlic if using. Simmer 30min-hour. Add salt and pepper to taste.
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