I made this recipe during the week, while multitasking between meetings and checking the plants. I did what I usually do - throw shit in a pot followed by multiple taste tests. I usually make salty soups, but this one turned out so unique from all the other soups I've made. They're usually salty soups that make your lips pop, but because of the sweet potato and coconut milk, this one was on the sweeter side. Full disclosure, I was a bit skeptical how it would taste, knowing the ingredients were sweeter and I'm not a fan of sweet soups. But it turned out so good I just had to share!!
Enough talking already. Here's the recipe!
INGREDIENTS:
Broth:
• turkey carcus
• water
• chicken stock cubes x4
• celery and carrot scraps
• 1 tbsp kosher salt
• 2 garlic cloves
Soup:
• 2 cups (ish) shredded turkey
• a handful or two of chopped carrots
• 2 stalks chopped celery
• 3 finely chopped mushrooms
• 3 slices finely chopped jalepenos
• 1 large cubed sweet potato
• 1 can coconut milk
• salt and pepper and other spices for taste
DIRECTIONS:
BROTH:
1. Fill cast iron pot with turkey carcus and water and bring to a boil. Let simmer until water has boiled down about 2 inches. Repeat this step twice. This is crucial for amazing soup. Don't underestimate the power of a slow boiled broth!
2. Strain broth and remove turkey carcus.
SOUP:
3. Top up broth in cast iron pot with more water again and add in all the chopped vegetables and coconut milk. I like to make a FULL cast iron pot of soup. So I always add more water if needed once all the ingredients are in the bath.
4. Cover and let simmer for 2 - 3 hours, until vegetables are cooked through. Stir the soup from time to time. It will help break up the sweet potato, infusing it's deliciousness into the fluid and making it a bit less chunky!
5. Once the sweet potato has broken up a bit, it's ready to serve!
Since I make huge batches, this soup can stay up to 2 months in the freezer! Although, mine never end up sticking around that long! They're always devoured!
Happy soupin'
- Liv
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