Roasted Turkey and Root Vegetable Soup
By: Chobani Yogurt
With parsnips, sweet potatoes, carrots and more, the Roasted Turkey and Root Vegetable Soup will leave you feeling like you had a full feast. This hearty turkey soup would be great to make in the fall or winter to beat the cold weather.
Notes
For this soup, you can either slice your raw turkey into bite-sized pieces and place it into the simmering broth to poach the turkey until it is thoroughly cooked, or you can pan sear it, shred it and then add it back to the soup.
Serves8 people
Ingredients
- 2 large parsnips, peeled, diced
- 2 sweet potatoes, peeled, diced
- 2 medium carrots, peeled, diced
- 1 small yellow onion, peeled, diced
- 2 tablespoon olive oil
- 1 garlic clove, peeled, minced
- 2 teaspoon curry powder
- 1 teaspoon fresh ginger, grated
- 4 cup chicken broth
- 3 turkey breasts, pan-seared, shredded
- 1/4 cup chives
- 1 cup Plain 0% or 2% Chobani Greek Yogurt
- salt (to taste)
- pepper (to taste)
Instructions
- Peel and small dice all root vegetables. Heat large soup pot over medium heat; add 1 tablespoon of oil and sauté root vegetables for 5 minutes, stirring occasionally. Add curry powder, fresh ginger, onions and garlic; sauté for 5 minutes. Add 4 cups of broth, bring to a boil, and reduce to a simmer.
- In a separate pan, heat over medium heat, add 1 tablespoon of oil, and add turkey breast. Pan sear each turkey breast for 4 minutes on each side; remove from pan and set on cutting board. With 2 forks, shred turkey and add to simmering broth and vegetables.
- Let soup simmer until vegetables are tender. Finely chop chives and add to soup. Add Chobani and stir to incorporate. Bring back to simmer and serve warm with a dollop of yogurt. Sprinkle with chopped chives for garnish.