No. 1 : Quick Recipe
Mexican Turkey Veggie Soup
- 4 Large Roma Tomatoes, halved
- 1 Red Onion, peeled and quartered
- 4 Green Onions
- 2 Cloves Garlic, peeled
- 1 TB Olive Oil
- ½ Tsp EACH Cumin, Turmeric, Cayenne, and Chipotle Pepper
- 8 Cups Chicken or Veggie Stock
- 1 – 2 LB Leftover Turke
- y¼ Cup Chopped Fresh Cilantro
- 2 TB Fresh Lime Juice
- 8 OZ Sharp Cheddar, grated
- Sea Salt and Black Pepper to Taste
- 1 Avocado chopped, Non Fat Greek Yogurt and Chopped Cilantro for Garnish
Step One
On a well oiled grill pan or grill, grill the tomatoes, onion, green onions and garlic over high heat. Remove from the grill and coarsely chop.
Step Two
In a large soup pot, heat the oil over medium-low. Add the grilled veggies, spices and chiles and sauté until very soft about 10 minutes. Cool for about 10 minutes and then puree using an immersion blender.
Step Three
Add the stock to the grilled veggie mixture and stir to combine. Bring to boil and then reduce heat to simmer for about 20 minutes.
Step Four
Add the chicken; simmer until warmed through, about 5 minutes. Stir in the cilantro and lime juice. Taste and adjust for seasoning with salt and pepper. Just before serving, divide the cheese into 6 bowls. Ladle in the hot soup, garnish with avocado, yogurt and cilantro.
No. 2 : Kitchen Scoop
In the winter when tomatoes are often sad and hard, I choose Roma or Plum tomatoes to cook with. Romas typically have less juice, and are more concentrated in flavor than other varieties. Another tomato you can try during this season of the year are tomatoes on the vine. They tend to have a bit more “tomatoey” flavor as well.
No. 3 : Get Creative
Putting the cheddar cheese in the bottom of the bowl, and then adding the hot soup will make the cheese gooey and melty! Its a great way to add cheese to a soup, as you get the great cheesy flavor without cooling the soup with cold shredded cheese!
No. 4 : Wine FIND of the Week
King Estate Pinot Gris
Willamette Valley, Oregon
About $16.00
Crisp and citrusy tasting, this refreshing white wine has just enough lovely fruit forward flavor to compliment the slightly spicy soup. Did you know that Pinot Gris and Pinot Grigio are both the same grape? The difference is the place where the grape is grown, (the terrior) and the way the wine is made!