Serves 4

Ingredients:
1 onion, finely chopped
2 garlic cloves, finely minced
¾ lb ground turkey
2 carrots, sliced
1 stick celery, sliced
1 green bell pepper, de-seeded and chopped
1 15oz kidney beans, drained
1 14.5oz can diced tomatoes
1 8oz can tomato sauce
1/2 tsp oregano
2 tsp ground cumin
2 tbsp chili powder (or more depending on taste)
Handful of fresh cilantro, chopped
Sour cream
Olive oil

Instructions:
Heat a dash of olive oil in a large non-stick saucepan. Add the chopped onion, garlic, peppers, carrots and celery and, stirring, cook for about 5 minutes, until vegetables are beginning to soften. Then add the ground turkey and mix well, then cook until the meat is no longer pink. Stir in all the spices and season well with salt and pepper. Add the diced tomatoes and tomato sauce and gently simmer for about 15 minutes. Then stir in the kidney bins, mix well, and continue cooking for a further 10 minutes until the chili is piping hot.

Serve with cooked rice, sour cream and sprinkle with fresh cilantro.

Ingredients:
1 tbsp olive oil
5 oz thin egg noodles
2 large chicken breasts, cubed
1 clove garlic, crushed
1 onion, chopped
1 carrot, sliced
3 green onion, sliced thinly
6.5 cups of chicken stock
Salt and pepper

Instructions:
Heat the olive oil in a large pot. Add the chicken, garlic and onions and fry for about 5 minutes. Then add the stock and carrots and simmer for about 5 minutes, before adding the egg noodles. Continue to simmer for a further10 – 15 minutes or until the chicken is cooked through and the noodles are tender.

Sprinkle with the green onions and serve immediately with crusty bread.

Melt butter in a large saucepan; add diced ham, green onions, and minced garlic; cooking over low heat until garlic is fragrant.
Add the mashed potatoes, broth, milk, peas, and thyme, stirring to combine.
Turn heat up to medium and bring to a boil, immediately reducing heat to low, then simmer slowly for 10 minutes or until soup thickens, season with salt and pepper.
Spoon into 4 broiler-safe bowls. Scatter the torn dinner rolls and sprinkle with the shredded Cheddar cheese.
Place bowls on a broiler pan 6 inches under broiler turned on high, and broil 1 to 3 minutes or until top bubbles and gets golden brown.
Remove and let cool slightly.
Serves 4.

In your food processor, put the onion, carrot, celery, and cauliflower and pulse until fine. You can use either cooked leftovers or raw.
Put this mixture into a large soup pot, add the olive oil, and put over medium heat, stirring to saute for 2 minutes.
Add the broth to the soup pot, turn heat up and bring mixture to a boil, immediately turning heat down to low and simmer for 10 minutes.
Keep heat low, and slowly add in the potatoes and milk, and stir until well combined; simmer slowly for 5 minutes.
Keep heat low, and stir in the Cheddar cheese and cream cheese, stirring constantly while heating until the cheeses are completely melted and soup is hot – but do NOT boil. Be patient, this should take a few minutes to do correctly.
Taste and add salt and pepper as desired.
Remove from heat, cover and let sit for five minutes.
Serve in soup bowls with a pat of butter on top, a sprinkling of more Cheddar cheese, or a few chives.
Serves 4.

carcass from roasted turkey, picked clean
1 large yellow onion, wash, unpeeled, quartered
1 large carrots, scrubbed, coarsely chopped
2 stalks celery, coarsely chopped
3 garlic cloves, smashed, unpeeled
1 bay leaf
10 whole black peppercorns

Leftover turkey vegetable soup:

1 tablespoon olive oil
1 large onion, chopped
2 ribs celery, chopped
2 large carrots, peeled and chopped
2 garlic cloves, minced
1 tsp fresh thyme
2 cups leftover turkey meat, shredded or chopped
1/2 to 1 teaspoon salt, taste as you add
1/8 teaspoon ground black pepper, to taste

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot.
Cover with cold water and set over medium-high heat and bring to boil, then immediately turn heat to simmer and slowly simmer for 1 hour.
Remove pot and pour the liquid through a fine mesh strainer into a large bowl or pot. This should yield about 10 cups of broth.
Dry the inside of the stockpot a little with a paper towel.
To the stockpot add the oil and place over medium heat.
Add the chopped onion, celery, and carrots and cook until starting to get soft, about 5 minutes.
Add the minced garlic and thyme, stirring to combine for just 1 minute.
Pour in the reserved stock and bring to a gentle simmer; simmering until vegetables are just soft, about 8 to 10 minutes.
Add the leftover turkey meat, salt, and pepper, tasting to adjust seasoning.
Simmer just until turkey is heated through.
Will serve 4 to 6.

Ingredients:
2 cups red potatoes, peeled and cubed
1 cup shredded cabbage
1 cup cooked ham, diced
1 cup Monterey jack cheese, shredded
1 onion, mined
3 tbsp flour
3 cups milk
2 tbsp butter
Salt and pepper

Instructions:
Boil potatoes until tender. Drain and set aside.

In the meantime, melt the butter or margarine in a large saucepan. Add the onion and sauté until tender. Then add the flour and cook for a few minutes. Season with pepper and salt.

Add 1 cup of water, boiled potatoes and the remaining ingredients (except cheese) and combine well. Allow to simmer for about 5 minutes, while stirring continuously. Add the cheese and cook until the cheese has melted. Season well.

Serve with warm, crusty bread.

In a large soup pot, pour the oil and put over medium heat, add onions and cook until soft.
Add the garlic and ginger and cook, stirring, for 1 minute, then add the other spices, and stir together.
Pour in the wine, and stir, cooking for 1 minute.
Add the pumpkin puree and broth, stir and cook until heated through, about 4 or 5 minutes.
To make soup smooth, remove from heat and let cool slightly, then pour into food processor. Blend until smooth, then return to pot. (Or use a stick blender if you have one.)
Put soup pot on low heat and bring back up to hot, but do not boil.
Remove from heat and pour in half-and-half, stir, and taste for salt and other seasonings and add more if desired. You may also add a touch of sugar if you like to bring up the sweetness level. Cover and let stand 5 minutes so flavors blend well.
Serve warm with garnishes like roasted pumpkin seeds, crispy bacon crumbles, a dollop of yogurt or sour cream, and chives or parsley.
You can easily double or triple this recipe for a larger crowd. You will need to process it in several batches in the food processor if you do.
This soup is rich and meant to enjoy in small portions, not large bowls.

In a large soup pot over medium heat, put olive oil, celery, onions, and sage, cooking until celery and onions are softened, about 4 or 5 minutes.
Pour in the stock, add the cabbage, stir and turn heat down to low, cover pot loosely, and simmer for 25 to 30 minutes or until the cabbage is soft.
Add the turkey, cooked wild rice, and parsley, and simmer very slowly (without bubbles), uncovered, for about 15 to 20 minutes.
Remove from heat and stir in the balsamic vinegar, taste and adjust seasonings, adding more balsamic vinegar, salt, and pepper as desired.

Serves 4

Ingredients:
1tsp cumin seeds
3 lb butternut squash, peeled, halved, seeded and chopped
1 onion, chopped
3 cloves of garlic, crushed
About 6 cups of vegetable or chicken stock
1 leek, thinly sliced
Handful of cilantro
4 tbsp yogurt or cream
1 tsp cumin seeds
Salt and pepper

Instructions:
In a large non-stick saucepan heat some oil and add the cumin seeds. Cook carefully until lightly brown. Then add the onion, leek, garlic and butternut squash chunks. Allow to cook for about 15 minutes on very low heat, while stirring occasionally. Add the vegetable stock, cover and allow to simmer for about 30 minutes or until the vegetables are tender.

Pour the soup into a blender and process until smooth. Return to the saucepan, heat gently and stir in the yoghurt. Sprinkle with cilantro and serve with crunchy bread.

photo credit: wolfsavard

Instructions:
Place quinoa and water into a saucepan, bring to a simmer, cover and allow to cook gently until all the water is absorbed (about 15 minutes). Allow to stand for about 10 minutes.

In the meantime, fry the onion, pepper, celery and jalapeno pepper in a large frying pan. Cook for about 5 minutes, until onion is soft. Then mix in the carrots and fresh tomatoes, stir well and cook for a further 5 minutes. Add the kidney beans, can of chopped tomatoes and the spices. Season well. Cook the chili for about 20 minutes on low heat, then add the cooked quinoa. Stir well and allow to cook for a further few minutes. Adjust the seasoning.

Sprinkle with parsley/cilantro and serve immediately.