This healthy veggie-loaded soup is an easy way to use up leftover Thanksgiving turkey. Adding the lemon juice right before serving sharpens the taste, making it light and bright., August 2021


Credit: Fred Hardy

Recipe Summary

35 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add leeks, carrots and celery; cook, stirring occasionally, until the leeks soften, about 6 minutes. Add garlic, oregano and turmeric; cook, stirring constantly, until fragrant, about 30 seconds. Add broth; bring to a boil over high heat. Cover and reduce heat to low. Simmer until the carrots are tender-crisp, about 5 minutes. Add spinach and turkey. Cook, stirring often, until the turkey is warmed through, about 4 minutes. Remove from heat; stir in dill, lemon zest, lemon juice, pepper and salt. Divide among 4 bowls. Drizzle evenly with the remaining 2 tablespoons oil and garnish with additional chopped fresh dill, if desired.


To make ahead

Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition Facts

2 1/4 cups
392 calories; fat 17g; cholesterol 91mg; sodium 464mg; carbohydrates 17g; dietary fiber 4g; protein 43g; sugars 6g; niacin equivalents 14mg; saturated fat 3g; vitamin a iu 10829IU; potassium 778mg.