November and December are a great time to expand on your culinary use of turkey.
If you have leftover cooked turkey hanging around from Thanksgiving, you can prepare this paleo soup with turkey. Even if you don’t have leftover turkey just hanging around, you can probably find some cheaper turkey cuts to cook and have on hand for other dishes or you may even find cooked turkey at the grocery store.
Alternatively, to make this soup vegan all you have to do is leave the turkey out.
Week Night Approved
When you’re looking for a quick, weeknight meal to warm you up as the temps outside start to get cool, this recipe will be a great resource since it’s pretty quick from start to finish and doesn’t require any fancy tools.
I don’t even have any recommendations for ways to make it quicker than I’ve listed because it’s already a pretty quick dish to prepare.
Asian Inspiration
I prepared this soup while visiting my sister in Missoula, Montana. She regularly prepares Asian dishes and that’s not been a region I have much explored in my kitchen so I decided to take one of her regular go-to recipes and make it paleo.
It didn’t take too much adjusting to make this dish soy-free thanks to the use of coconut aminos and a little sea salt to taste. She thought it was just as tasty even though it didn’t have the same flavor soy sauce brings, she thought it was definitely comparable.
Fun Note
My sister made the green bowl pictured here in a pottery class here in Missoula. Isn’t it super cute? It’s one of my favorite pieces that she’s made.
