Leftover Turkey And Kamut Soup
From jo_jo_ba 11 years ago- 2 hours to make
- Serves 8
Kamut grains take on the role of the more common barley in this simple "after Christmas" soup. Homemade stock, lots of veggies and a dash each of red wine and tamari round out the works.
Ingredients
- 1 tbsp camelina oil shopping list
- 1 tbsp olive oil shopping list
- 1 large onion shopping list
- 3 leeks shopping list
- 3 carrots shopping list
- 4 stalks celery shopping list
- 4 cloves garlic shopping list
- ½ tsp pepper shopping list
- 1 tsp thyme shopping list
- 1 tsp rosemary shopping list
- 1 tbsp parsley shopping list
- 1/3 cup red wine shopping list
- 5 cups turkey stock shopping list
- 1 cup water shopping list
- 1 cup Kamut berries shopping list
- 2 cups chopped cooked turkey shopping list
- 2 tbsp tamari shopping list
How to make it
- Heat oils in a large pot over medium heat.
- Add the onion and cook, stirring occasionally, until golden – about 8 minutes.
- Add the leeks, carrots and celery and cook 5 minutes, until slightly softened.
- Stir in the garlic, pepper and herbs and cook 1 minute, just until fragrant.
- Pour in the wine, stock and water, stirring well, then add the Kamut berries.
- Bring to a boil, then reduce heat and simmer for about 1 hour 15 minutes, until vegetables and Kamut are cooked.
- Stir in the turkey and tamari and cook 10 minutes longer.
People Who Like This Dish 1
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