It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy. Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.
Now that all the Thanksgiving feasting is done, what should you do with all the turkey leftovers?
Of course you could make turkey sandwiches and turkey pot pie but, soup is the easiest way to go and you can freeze your soup for months! I used leftover cranberries, turkey, carrots, sweet potatoes, potatoes and dill for a very simple, sweet and savory post-Thanksgiving day soup that can be tweaked with whatever you have leftover in the fridge.
Cranberry Turkey Soup
- 3-4 cups of water
- 1 cup carrots, cut up
- 1 red potato, cut up with skins
- 1 sweet potato cut up with skins
- bunch of fresh dill
- 1 cup fresh cranberries
- 4-5 pieces turkey or chicken
- salt and pepper to taste
- 1/4 teaspoon fresh rosemary
- Pour water in a pot and let boil. Add carrots, sweet potatoes, potatoes, cranberries.
- Let soup continue to boil and then add dill, turkey, rosemary, salt and pepper.
- Cover pot and let cook for an additional 3-40 minutes.