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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
Puréed creamy vegetables, the thickness of red lentils, and the floating chunks of potatoes create a wonderful texture in this soup. The turkey bones add extra richness, perfect for any cold winter night.
1 onion, diced
3 cloves garlic, such as Mr. Dipz Peeled Garlic
1 tablespoon oil
2 carrots
1 zucchini
6 stalks celery
1 sweet potato
1 and 1/2 pounds turkey bones
2 tablespoons Tuscanini Tomato Paste
1 and 1/4 cups Gefen Red Lentils
5 potatoes, cubed
2 teaspoons salt
black pepper, to taste
1 teaspoon thyme
12 to 14 cups water
Sauté onion and garlic in oil in a large pot.
Place carrots, zucchini, celery, and sweet potato in a mesh cooking bag and wrap the turkey bones in a separate mesh bag. Place into pot. Add the rest of the ingredients and bring to a boil. Lower the flame and allow to simmer for one and a half hours until cooked through.
Carefully remove mesh bags. Discard the turkey bones. Remove cooked veggies from the mesh bag and place in a bowl. Purée using a hand blender. Return puréed vegetables to the pot and stir.
Photo by Chay Berger
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