Turkey soup made with chopped leftover turkey, onions, garlic, barley, herbs, turmeric, cumin, and ginger.
If you are cooking gluten-free, use rice instead of barley.
- 3 Tbsp olive oil
- 1 large onion, grated or minced
- 3 garlic cloves, minced
- Salt and black pepper
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- Juice of a lemon (about 3 to 4 Tbsp)
- Strips of lemon zest, from one lemon*
- 6 cups turkey stock or chicken stock
- 1/2 cup to 1 cup barley (more barley will yield a thicker soup)
- 2 cups chopped leftover turkey
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro (can sub with more parsley)
*Use a vegetable peeler to peel strips of zest from a lemon. Use a sharp knife to scrape out and discard any of the white pith that still remains on the inside of the zest strips.
1 Heat the olive oil over medium-high heat in a heavy pot or Dutch oven. Add the grated onion and cook until the onion is translucent, about 3 minutes. Stir in the chopped garlic and cook another minute, then mix in the turmeric, cumin, ground ginger and a generous pinch of salt.
2 Pour in the lemon juice and turkey stock and add the strips of lemon zest. Bring to a simmer, then add the barley. Simmer gently until the barley is cooked, about 20-30 minutes.
3 When the barley is cooked through, add the chopped turkey, the parsley and cilantro, and salt and pepper to taste. Cook gently just until the turkey is warmed through, about 3-5 minutes. Remove the lemon zest strips before serving.
Yield: Serves 6.