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.

Liz Mervosh, August 2021


Credit: Fred Hardy

Recipe Summary test

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

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.