Have the chills? This spicy, smokey turkey broth recipe is the perfect soup for this cold autumn weather. Best of all, it makes use of those Thanksgiving dinner leftovers in an inspired and delicious way! This particular recipe doesn’t call for any turkey meat per se, just the broth. But you can certainly add whatever ingredients you would like to it! (Tip: try adding chunks of carrot, zucchini and potato for a heartier meal soup!) You will need:
- 1 large tomato, roughly chopped
- 2 garlic cloves, crushed
- 1 serrano chile, halved and seeded
- 1 piece of pasilla chile
- 6 cups of turkey (or chicken or veg) broth
- 1 medium white onion, sliced very thinly
- 2 tablespoons of finely chopped cilantro
- 2 tablespoons of fresh lime juice
- 1 tablespoon of olive oil
- coarse salt & pepper
Broil the tomato, garlic and chile in the oven until nicely roasted and tender (6-8 mins), stirring occasionally. Let it cool, then finely chop it up.
In a saucepan, bring olive oil and the tomato-garlic-chile mixture to a sizzle (tip: this is where you would also add your extra veg and meat, sizzling until tender) and then pour in the broth. Let it come to a boil and let it simmer for 10 minutes.
Discard the serrano chile!
Stir in the lime juice, cilantro, and onion, and season with salt.