Turn your Thanksgiving leftovers into a cozy bowl of soup

Still have turkey, vegetables or cranberry sauce left after Thanksgiving? This hearty and nutritious soup, developed by Daily Bread Food Bank’s Food Services Manager, Michael Greenberg, is an easy way to give those leftovers a second life.

Packed with protein and seasonal root vegetables, this recipe is both nutritious and budget-friendly. Potatoes, carrots and parsnips are good sources of fibre, vitamins and minerals, and they’re often more affordable at this time of year. Using leftovers also helps stretch your food a little further while reducing waste.

The recipe works especially well with leftover turkey and cooked vegetables, but you can also make it from scratch using the ingredients below.

Cranberry sauce adds a festive finishing touch, bringing colour, texture and a hint of tangy sweetness to every bowl.

Serve hot, topped with diced turkey and a spoonful of cranberry sauce for one more delicious taste of Thanksgiving.

Thanksgiving Turkey Dinner Soup

Serves 4-6

1Tbsp Butter 

1 Medium Onion (sliced) 

1 Large Potato (diced) 

1 Carrot 

3 Parsnips (peeled and chopped) 

4 Cups Chicken Stock 

1 Sprig Sage 

1 Turkey Breast 

1tsp oil 

Salt and pepper to taste 

1/3 cup cranberry sauce 

1. Heat a saucepan over medium-high heat.  Add butter and sweat onions until lightly coloured (approx. 5 mins).  Add the chopped potatoes, carrot, parsnip and sage and cook another 2 mins.  Add chicken stock to cover the vegetables and reduce heat to a low simmer.  Cook an additional 25 minutes. 
2. Brush the turkey breast with oil and season with salt and pepper.  Roast at 325c until fully cooked.  Dice into small pieces and set aside. 
3. Once the soup is cooked and the vegetables are softened, puree using a blender and correct seasoning with salt and pepper to your preference.  Serve hot in a bowl and garnish with diced turkey, and cranberry sauce. 

This Thanksgiving, help put nutritious food on the table for people across Toronto — give today.