1. Preheat oven to 325.
2. Combine pesto ingredients in a food processor until smooth. Transfer to a bowl and set aside.
3.
Heat garlic, oil and butter for croutons in a large skillet over
medium-high heat. Add cubed bread, thyme, salt and pepper and toss to
combine. Place on a baking sheet and bake for 15 minutes.
4.
Meanwhile, heat the remaining olive oil in a large saucepan or Dutch
oven over medium heat. Add the leeks, garlic and thyme and cook for 1
minute. Add mushrooms, squash and kale and cook 2 minutes longer.
5.
Add ground turkey, chicken stock and vegetable bouillon (if using) and
bring to a boil. Reduce heat to a medium-low, cover and simmer for 20
minutes. Finish with balsamic vinegar.
6. Ladle soup into bowls and top with pesto and croutons.
Turkey and Winter Vegetable Soup with Walnut Pesto and Sourdough Croutons
Serves 8
All you need:
Pesto
1 bunch flat-leaf parsley, leaves only
1/2 cup olive oil
1/2 toasted walnuts
1/2 cup grated parmesan
2 cloves garlic
Pinch crushed red pepper flakes
Salt and pepper, to taste
Croutons
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
2 cups cubed sourdough bread
1/2 teaspoon dried thyme
Salt and pepper, to taste
Soup
2 tablespoons olive oil
2 leeks (white and light green part only), sliced
2 cloves garlic, minced
1 teaspoon dried thyme
8 oz. baby bella mushrooms, chopped
1 small butternut squash, peeled and diced
1 small bunch kale, stemmed and chopped
1 pound 99% lean ground turkey
8 cups chicken stock
1 vegetable boullion cube (optional – adds great flavor though)
2 tablespoons balsamic vinegar
Salt an pepper, to taste
All you do:
1. Preheat oven to 325.
2. Combine pesto ingredients in a food processor until smooth. Transfer to a bowl and set aside.
3. Heat garlic, oil and butter for croutons in a large skillet over medium-high heat. Add cubed bread, thyme, salt and pepper and toss to combine. Place on a baking sheet and bake for 15 minutes.
4. Meanwhile, heat the remaining olive oil in a large saucepan or Dutch oven over medium heat. Add the leeks, garlic and thyme and cook for 1 minute. Add mushrooms, squash and kale and cook 2 minutes longer.
5. Add ground turkey, chicken stock and vegetable bouillon (if using) and bring to a boil. Reduce heat to a medium-low, cover and simmer for 20 minutes. Finish with balsamic vinegar.
6. Ladle soup into bowls and top with pesto and croutons.