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Have you ever had Thanksgiving Soup?
Maybe not. I never had myself until I invented it about a month back.
Here’s something you should know about me: I mash my food together. My family would always tease me about this, but it just made eating easier. When I made my GAPS Intro Meat and Potatoes a few weeks back, I went right back to this pattern. I took those lovely pictures with everything portioned out. And then I immediately mashed everything together.
All I could think was, “Here I am, eating food with a fork for the first time in a month, and I have basically turned it into a low-liquid soup.”
And then the next day for lunch, I did the exact same thing, only this time I put my leftovers in a bowl and added broth. Since I had used turkey, it was basically a Thanksgiving dinner in soup for. Hence the name – Thanksgiving Soup!
Of course this meal could be prepared using any set of meat and potato leftovers, or could even be intentionally made from scratch. Whatever you fancy. I use this template to create leftover soup on a regular basis. Since it came to being as a leftover soup, the below recipe uses pre-prepared ingredients for a single serving. It can easily be scaled to feed more.
This recipe is safe for AIP and Stage One of GAPS Intro. (note that the peas in the picture are not legal for AIP)
- 2/3 cup broth + soft tissue gravy (see my meat and potatoes recipe or my chicken soup recipe for how to make this)
- 1/3 cup cauliflower puree (or other mashed potato substitute)
- 1/2 cup cooked vegetables
- 1/2 cup shredded turkey, cooked
- 1 clove garlic, minced
- Salt and seasonings, to taste and tolerance (rosemary tastes AMAZING in this soup!)
1. Combine all ingredients in a small saucepan.
2. Heat over medium until everything in warmed through.
3. Add the garlic, bring to a boil, and immediately remove from heat.
4. Serve and enjoy!
Shared on AIP Recipe Roundtable.
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