Curried Turkey Soup

Put those leftovers to good use with this soup recipe. Add curry and lemon for lots of zest.

Ingredients:

• 3 Tbsp. Olive Oil
• 1 onion, diced
• 3 Tbsp. Curry Paste (or powder)
• 6 cups chicken broth
• 6 cups cooked turkey, cut in bite-sized pieces
• 1 14.5-oz. can diced tomatoes, undrained
• 1 can chickpeas, undrained
• 4 cups green vegetables (any of the following, or any combination of the following: peas, kale, zucchini, green beans, spinach)
• Juice from 2 lemons
• Plain lowfat yogurt
• 1 cup sliced green onion

Directions:

Heat oil and saute onion in large soup pot over medium heat. Add curry paste or powder and chicken broth and simmer 5 minutes. Add turkey, diced tomatoes, chickpeas, green vegetables, and lemon juice and heat through for about 10 minutes. Just before serving, spoon into bowls, top each with a dollop of yogurt and sprinkle some green onions on top.

Number of Servings: 6 to 8

Notes from the Cook: This is an exotic spicy stew that makes perfect use of leftovers. This recipe is so flexible- you could really add almost any leftover vegetables, rice, ham or potatoes to this stew. What makes it fantastic is that the lemon and curry really make your leftovers amazing. I'd eat some cranberry relish on the side with this, too!