tukey and potato soup
Photo: Tina Rupp
It only takes 20 minutes to make this hearty soup that can be made with leftovers from Thanksgiving.

Serves 4

Ingredients

  • 1 1/2 Tbsp. vegetable oil
  • 1 small onion
  • 1 1/2 tsp. curry powder
  • 1 1/2 cups roast turkey
  • 1 cup string beans
  • 2 cups mashed potatoes
  • 2 cups skim milk
  • 1 Tbsp. plain yogurt
  • 1 Tbsp. cilantro

Directions

Active time: 15 minutes
Total time: 20 minutes


In a large saucepan, heat vegetable oil over medium heat. Add the small onion, chopped, and cook over medium heat until soft, about 3 minutes. Add curry powder and cook, stirring, 1 minute. Mix in roast turkey, cut into bite-size pieces, and string beans, cut into 1/2" pieces. Add mashed potatoes, then whisk in skim milk until smooth. Simmer, stirring until heated through, about 5 minutes. Season with salt and pepper. Ladle into bowls and garnish each with plain yogurt and cilantro.

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