Ingredients:

  • Tablespoons Olive Oil
  • large Yellow Onion, diced
  • medium Carrots, peeled and diced
  • Celery Stalks, diced
  • medium Parsnips, peeled and diced
  • cloves Garlic, minced
  • teaspoon Dried Thyme
  • /2 teaspoon Dried Rosemary
  • Tablespoons All-Purpose Flour
  • cups Low-Sodium Chicken or Turkey Stock
  • cups cooked Turkey, shredded or cubed
  • large Bay Leaves
  • Salt and Freshly Ground Black Pepper to taste
  • cup Frozen Peas
  • /4 cup Fresh Parsley, chopped

Instructions:

  1. Heat olive oil in a large stockpot or Dutch Oven over medium heat. Add onion, carrots, and celery. Sauté for 8-10 minutes until softened, building the flavour foundation.
  2. Stir in parsnips, garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
  4. Gradually whisk in the stock until smooth. Add the bay leaves and a preliminary seasoning of salt and pepper. Bring the mixture to a boil, then immediately reduce heat to a low simmer.
  5. Cover loosely and simmer for 25-30 minutes, or until the root vegetables are tender when pierced with a fork.
  6. Stir in the shredded cooked turkey. Allow to heat through for 5 minutes.
  7. Remove the bay leaves. Stir in the frozen peas and cook for 2-3 minutes until they are bright green. Taste and adjust seasoning (salt/pepper) as needed.
  8. Ladle the Turkey Vegetable Soup into bowls and garnish generously with fresh parsley before serving.