Creamy Turkey & Roasted Veggie Soup with Warm Naan
This is the kind of soup that tastes like the house finally quieted down after the holidays. Roasted vegetables, leftover turkey, and a little cream blend together into something warm and calming. The warm naan is for dipping, scooping, and wiping the bowl clean.
Ingredients
Ingredients
- 2 tbsp butter or olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups roasted vegetables (carrots, parsnips, squash, potatoes — any mix)
- 2 cups shredded turkey
- 4 cups chicken or turkey stock
- ½ cup cream or coconut milk
- 1 tsp thyme or rosemary
- Salt & pepper, to taste
- Optional: squeeze of lemon to brighten
For Serving
- Panaji Naan
- Melted butter
- Pinch of flaky salt or chopped parsley
Instructions
Instructions
- Heat butter in a large pot over medium heat. Add the onion and cook until soft.
- Stir in garlic and cook 1 minute.
- Add roasted vegetables and stock. Simmer 10 minutes.
- Stir in shredded turkey, cream, and herbs.
- Simmer 5 minutes. Taste and adjust seasoning.
- If the soup feels heavy, add a little lemon at the end — it wakes everything up.
Warm the Naan
- Brush naan with melted butter and warm in the oven or skillet.
- Sprinkle with flaky salt or herbs and tear into pieces for dipping.
Notes
- If your roasted vegetables are already seasoned, go light on added salt.
- Coconut milk makes this dairy-free and still creamy.
- If thick, add a splash more stock. If thin, simmer a few more minutes.
