Healing Turkey Veggie Soup with Wilted Spinach

Written by Jamie on May 15, 2012


Its funny how a simple event like changing jobs can flip your world inside out.  In my case, my new coworkers decided to share a delightful cold with me.  The office is small, everyone is in one room, and apparently, the germs run the office.  Half the gang has taken a sick day in the time since I started.

I rarely get colds.  It is extremely unusual to be coughing up a lung on a tuesday, after calling in sick to a new job no less.  Certainly my new coworkers are questioning my proclaimed super immune system.  Enter the healing soup.  Rich with nutrients from root vegetables, this soup is very soothing and grounding.  This recipe might not cure the common cold, but it will certainly prevent it.  In the future, I plan to make healing soup before entering into any new, strange germ pool.


  • 2 lb onion (1/2 lb for broth)
  • 1 lb shallots
  • 1 1/2 cloves garlic (1/2 clove for both)
  • 2 lb carrots (1/2 lb for broth)
  • 1 pack of celery hearts
  • 3 parsnips
  • 1/2 medium turnip
  • 1 box fresh organic mixed herbs (thyme, marjoram, rosemary)
  • 3 fresh bay leaves
  • 1 bunch parsley
  • 2 turkey legs
  • 1/2 lb red pepper, diced
  • Salt
  • Pepper
  • 8 cups of water
  • Baby spinach leaves (optional)


  1. Create vegetable purees
    1. Roast the onions (1 1/2 lb) and shallots in olive oil (separately) until brown and caramelized 
    2. Roast the garlic (1 clove) in olive oil until the petals are squishy
    3. Reserve 3/4 of the onions for soup
    4. Place remaining onions, shallots, and garlic into a blender and puree until smooth
  2. Prepare broth
    1. Prepare vegetables for broth by removing skin, washing, peeling, etc
      1. 1/2 lb onion, 1/2 lb carrot, 1/2 clove of garlic (10-12 petals), turnip, parsnips, bay leaves, dash of salt 
    2. Add the water, and cook veggies until soft, then discard
  3. Roast turkey in the oven
    1. I used a rack and cut huge gashes in the flesh to eliminate as much oil as possible while it cooked. 
    2. When finished cooking, continue to allow grease to drain while cooling, cut into chunks
  4. Combine all non-meat items and cook on medium heat to codify the soup
    1. Cut celery and carrots into chunks, then set aside
    2. Add vegetable paste, red peppers and onions to broth
    3. Chop the parsley and add to the soup
    4. Remove the herbs from the stems, and add to the soup
      1. I did not use all of the rosemary,  only 1 1/2 large sprigs
    5. Cook on medium heat for about 20 minutes
    6. Reduce heat to low, then add turkey, carrots and celery.
      1. Simmer for 5 minutes, then let sit covered for 10
      2. Celery and carrots should be soft but still slightly firm
  5. Prior to serving, reheat on the stove top on medium heat for 5 minutes
    1. Add baby spinach (if desired)


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