Classic Turkey Soup

Ingredients

• 2 quarts turkey or chicken stock (use veggie broth for vegan week) Chicken broth
• 1 small butternut squash
• 1 onion Onion, raw
• 3 carrots Carrot, raw
• 3 celery stalks Celery, raw
• 4 medium parsnips
• 1 head garlic
• 1 tablespoon, plus more to taste coarse sea salt Salt, table
• 4 cups cooked turkey (omit for vegan week; replace with white beans or cauliflower)
• 1 sprig fresh thyme (negligible nutrition)
• 2 bay leaves Bay leaf
• 1 bunch kale or 2 cups fresh herbs (chives, basil, cilantro, parsley, etc.)

Instructions

1. Add the stock to the slow cooker set to high.
2. Peel the butternut squash. Chop the onion, carrots, celery, parsnips, and squash into bite-sized chunks and place on a lipped baking sheet lined with a silicone mat or parchment.
3. Roast the vegetables with the whole head of garlic, all sprinkled with sea salt, at 350°F for about 45 minutes, or until the vegetables start to soften.
4. Shred the turkey into the broth. Turn the slow cooker to low. Remove the garlic from its papery outer layer by squeezing out each clove. Mash the roasted garlic and mix it with some of the turkey broth to make a thin paste.
5. Add the garlic paste, roasted vegetables, thyme, and bay leaves to the soup. Cook on low for 30 minutes to 1 hour.
6. Mince the kale and herbs finely and add them to the soup. Allow them to brighten for a minute or two.
7. Season with additional sea salt to taste, ladle into bowls, and serve.