One of the great things about new friends is that they feed me food like this.
I am forever impressed by the deliciousness that Jen and her husband prepare every time I come over. They are always cognizant about my inability to digest dairy and have welcomed me as their second child – even if I am impeding of precious family time.
They have taught me how to avoid cheap wines, the mind-blowing ability for babies to do sign language, and I am now a professional baby feeder. I know, I know, babies are still foreign to me.
One night in particular, Jen invited me over for a casual girls night. Knowing Jen, it would be delicious, but it would also be organic, Paleo and will feel like home. And it was just that plus a perfect taste of fall. I have since made it twice on my own and given it an official name: Soup du Jen.
I used to share a lot of recipes and I figured it was time for another. This time it’s perfect for fall, freezes well, and is just good for you all around. So ladies and gentlemen, presenting my horrible food photography skills (I need a new iPhone) and Soup du Jen, a.k.a. Paleo Fall Turkey Sweet Potato Vegetable Soup.
- 1 lb. lean ground turkey
- 1 large sweet potato, peeled and diced
- 1 medium onion, diced
- 2 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 1 can diced tomatoes
- 1 box vegetable broth
- 1 sprig fresh rosemary
- Salt and pepper, or Italian seasoning to taste
- Brown the ground turkey over medium heat.
- Just when it would be safe to "eat", add all of the vegetables, except the can of diced tomatoes.
- Season the veggies as you wish (salt and pepper, or maybe a little Italian seasoning).
- Cook on medium heat for 10 min. Keep stirring to ensure your food doesn't stick.
- Add the can of diced tomatoes and heat for 5 more minutes.
- Add the box of broth and the sprig of rosemary.
- Simmer on low as long as you want, usually around 30 min.
Happy cooking and running!