My Turkey Soup

First of my pcos friendly recipes is this turkey soup. It’s a whole meal so you don’t need to pair it with anything else if you don’t want to. It’s also probably the best turkey soup you’re going to ever eat. It’s even more perfect because it’s quite cold here in Accra and soups have become the norm of the day. Enjoy. Don’t forget to tag me on my socials if you make this.

Recipe 7 - 8 Servings

what you need

980g turkey wings

100g oyster Mushroom (optional)

Spices

1/2 teaspoon dried rosemary/ 1/2 tablespoon fresh rosemary

1/2 teaspoon dried thyme/ 2 sprigs fresh thyme

1/2 teaspoon anise

1 African nutmeg

1/4 teaspoon cloves 

2 grains of selim

1 star anise

Marinade

chili peppers (as much as you want)

1/2 tablespoon sea salt

all the spices

4+ garlic cloves 

1 tablespoon freshly grated ginger 

1 big onion

2 cups water

For the soup

1 garden egg, sliced into 2

1 medium sized carrot,  divided into 3

2 fresh tomatoes 

1 onion

Extra

3 carrots, big chunks

2 garden eggs, big chunks

326g yam/ potatoes/ sweet potatoes, medium dice

*chop the extra veggies and yam/potatoes into the same sizes. The idea is that for every scoop you will get a little it of everything.

Directions

To make the marinade blend all the marinade ingredients into a smooth paste. Place turkey wings in a pot and pour the marinade over it. 

To make the soup, place turkey + marinade over medium low heat and bring up to heat. Let it simmer for 15 mins then add 6 cups of  water and the veggies for the soup (don’t add the extras). Allow soup to simmer gently until veggies are cooked. This will take about 50 mins. You want the soup to cook gently without bubbling.

Blend cooked veggies with 1  cup of water and pass through a fine sieve and add back to the soup. Add the yams or potatoes if using that. Let soup simmer for 10 minutes or until the yam is almost cooked through then add the carrots and garden eggs. You want to the carrots to have a bit of a bite. Let soup continue simmering for 5 minutes then add the. Stir, taste and adjust salt.  Continue cooking until all the veggies and yam are cooked through and the turkey is tender.

Serve warm with my cumin rice.