I’ve already made this soup twice since Thanksgiving (Canadian Thanksgiving was a few weeks ago) because it is so delicious and an awesome one bowl meal. I’m a sucker for roasted cauliflower and butternut squash, and I often make it as a side dish. So I thought about how I could use the combination in a soup, along with leftover turkey, and this is what I invented . . .
A really good soup really does depend on an excellent stock or broth, which is an awesome thing to make in a big batch and store in the freezer. I made a stock ahead of time with the turkey bones, a stalk of celery, a carrot, an onion, some peppercorns, bay leaf, a knob of ginger, and a star anise. No worries if you skip this step; you can use whatever stock you have on hand, chicken, turkey, or vegetable.
At work this week I enjoyed the leftovers for my lunches. Looking forward to a delicious lunch makes a stressful work day more interesting!
What you need:
- 1/2 head of cauliflower, broken into bite-sized pieces
- 1/2 butternut squash, chopped into bite-sized pieces
- olive oil
- 6-7 cups turkey or chicken stock
- 1/2 onion, chopped
- 2 cloves garlic, sliced
- 1/2 jalapeño, seeds removed, finely diced
- leftover turkey or chicken, or a couple of skinless thighs
- 1/2 teaspoon garam masala
- 1/2 teaspoon coriander
- 1/2 cup buckwheat groats
- salt and pepper to taste
What you do:
- Heat the oven to 400F. Toss the cauliflower and squash in a little olive oil, then place it in the oven. Roast for 20 minutes or so, until the vegetables have browned. Flip them halfway through the roasting.
- In a large pot on medium heat, drizzle in a little olive oil. Add the onions and sauté for a few minutes, until they begin to soften. Add the garlic, jalapeño, garam masala and coriander – cook this, stirring, for about a minute. If you are using raw turkey or chicken, add it now. Add the chicken stock and bring to a low boil. Cook until the chicken or turkey has cooked all the way through. Remove the meat from the pot and chop it, then throw it back in. Add the buckwheat groats and cook for about 20 minutes, testing partway through to see if they are done.
- If you are using leftover meat, you can just add the buckwheat groats after you have cooked the garlic, jalapeño and spices. Cook the buckwheat for about 20 minutes, checking towards the end of the cooking time to see if it is done. Chop and add the meat.
- Whether you are using leftover meat not, at this point add the roasted cauliflower and squash. Cook until heated through. Add salt and pepper to taste.
I hope you will enjoy this as much as I have. Please send me a not to let me know what you think, whether you enjoyed it or not.