Recipes Developed by Leeanne Wright
Photography by Rob Fiocca
Food Styling by Claire Stubbs
First published in Wish October 2006
Taking Stock
Curried Turkey Okra Soup
Use leftover turkey to make a brand new meal! Sweet potato and peanuts are common ingredients in African cooking. Zucchini can be substituted for okra if you have trouble finding it.
Ingredients (Serves 4)
| 1 | tablespoon vegetable oil |
| 1/2 | cup finely chopped onion |
| 2 | teaspoons minced garlic |
| 2 | cups diced sweet potato (1/4" cubes) |
| 1/2 | cup chopped carrots |
| 2 | cups trimmed and chopped okra (1" pieces) |
| 1 | tablespoon garam masala* |
| 1 | teaspoon ground cumin |
| 1 | jalapeno pepper, seeds removed and finely chopped |
| 1 | teaspoon salt |
| 3/4 | cup chopped cooked turkey (or 1 cup uncooked) |
| 4 | cups chicken stock (or try our recipe for turkey stock |
| 1/2 | cup peanut butter |
| 4 | tablespoons roasted, unsalted peanuts, chopped |
Instructions
- In a medium pot, saute onions, garlic, sweet potato, carrots, okra and spices in oil over medium heat until softened, about 6 minutes. (If you are using uncooked turkey, add now and saute for another 5 minutes.)
- Add cooked turkey and stock and bring to a boil. Reduce heat and simmer until sweet potato is tender. Stir in peanut butter until smooth.
- Taste and adjust seasoning if required. Garnish with peanuts.
Nutritional information
Nutrients per serving: 461 calories, 26 g fat, 27 g protein, 35 g carbohydrates, 7 g fibre. Excellent source of vitamins A and C, and folate.








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