Main Dishes Soups

Turkey Soup with Root Vegetables (Gluten Free, Paleo)

brown ceramic bowl full of turkey soup with root vegetables

From farm to table, Americans waste about 40% of all the food we produce. In this season of gratitude, it seems especially tragic to let so much bounty end up in the landfill. This turkey soup is one delicious way to make the most of your Thanksgiving leftovers…

Food rotting in landfills contributes to climate change as well as air and water pollution. Landfills are America’s third primary source of methane emissions, and the second-largest component of landfills are organic materials like food.

There is so little air present in all that compacted trash, that food must break down anaerobically and in the process it releases methane, a greenhouse gas 21 times more damaging than carbon dioxide. Furthermore, wet food waste is the main threat to groundwater or stream pollution in the event of a liner leak or large storm.

Food does NOT belong in landfills!

So, in the spirit of not wasting food, turn those Thanksgiving leftovers into delicious soup.

Other Soups You’ll Love:

brown ceramic bowl full of turkey soup with root vegetables

Turkey Soup with Root Vegetables

This simple recipe is a delicious way to use up Thanksgiving leftovers!
Print Pin
CourseDinner, Soup
CuisineGAPS, Holiday, Paleo
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Servings8 servings
Calories155kcal

Ingredients

Stock

Soup

  • 2 Tbsp. extra virgin olive oil
  • 1 red onion chopped
  • 2 stalks celery diced
  • 2 carrots diced
  • 1 large parsnip peeled and diced
  • 1/2 pound rutabagas peeled and diced
  • 2 cloves garlic minced
  • 2 Tbsp. Italian flat-leafed parsley minced
  • 2 cups pulled turkey meat (optional)
  • sea salt to taste
  • ground black pepper to taste

Instructions

  • Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms.
  • Add the chopped celery, chopped carrots, chopped onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer.
  • Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.
  • While the stock simmers, heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes.
  • Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more.
  • Stir in the garlic and chopped parsley, and cook for 1 minute more.
  • Pour in the turkey broth, add pulled turkey meat (if using), season to taste with salt and pepper, and bring to a simmer over high heat.
  • Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes.
  • Cover and remove the pot from the heat.

Nutrition

Calories: 155kcal | Carbohydrates: 13g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 106mg | Potassium: 476mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5685IU | Vitamin C: 22.5mg | Calcium: 71mg | Iron: 1.1mg
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About the author

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Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

1 Comment

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  • I’m so glad to see that you included directions on making your own stock with this recipe! It’s super easy, and insanely delicious, not to mention healthy as all get out. Thanks for sharing!

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