Turkey Soup with Pulled Meat and Brussels Sprouts

Step-by-step method

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At a glance

This hearty turkey soup comes together in under 45 minutes using frozen pulled meat that you've likely prepped ahead. You're sautéing aromatics, simmering potatoes and Brussels sprouts until tender, then finishing with a light semolina thickening that keeps the whole dish feeling rustic and satisfying.

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    Sauté the onion

    Set a large pot on the stove and melt the lard in it. Add the finely chopped onion and sauté until softened.

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  2. 2/4

    Add the stock

    Add the diced potatoes and pour in water, or stock if you have some on hand. Season with salt, freshly ground or crushed pepper, and caraway seeds.

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    Simmer until done

    After 15 minutes, add the Brussels sprouts, halved and trimmed of any tired outer leaves, along with the pulled meat. Cook until the potatoes are tender. The Brussels sprouts should stay fresh and crisp.

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Turkey Soup with Pulled Meat and Brussels Sprouts

bohynekuchyne
Active time total 38 min
Prep — Cook 38 min
9 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

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What's in it?

247 kcal

Calories

37 g

Carbohydrates

8 g

Fats

10 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

You all probably know by now that slow-roasted pulled meat is my little obsession. Did you know you can keep it in the freezer and pull it out whenever you need it for a dish? Just thaw it and it's ready to go. Today I used pulled turkey thighs in a hearty, filling soup - though really, it's substantial enough to be a main course, since it's packed with meat, vegetables and potatoes.

Gluten-free Lactose-free Pork Soups Warming & cozy Hearty & filling

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