Recipe: How to Make Spicy Turkey & Root-Vegetable Soup


1 cup packed baby spinach

1 Tbsp olive oil

1 medium onion, chopped

1 medium carrot, chopped

1 rib celery, chopped

1 medium turnip, chopped

1 (15-oz) can brown lentils, drained

6 oz leftover skinless turkey, shredded into bite-size pieces

6 cups (48 fluid oz) low-sodium turkey or chicken stock

1 Tbsp mirin (Japanese sweet rice wine found in the Asian aisle)

2 bay leaves

1/8 tsp cayenne

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