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Lunch Today – Turkey Vegetable Soup

I’m still on my healthy eating path to reaching several goals; better food menu for healthy eating, losing weight (a few more pounds) and exercising to have more muscle tone.  There it is.  The reason for coming up with this variety of Turkey Soup.  It’s the first time I’ve made it and didn’t use a recipe.   It was invented by thinking of other dishes I’ve made and how to adapt them without rice or noodles.

This soup is an Asian version of Turkey Soup.  Normally I would add a ton of noodles and thicken with flour.  This time, I started with Turkey Stock that was from the roast turkey breast leftovers earlier this week.  For a single serving: start with 1 tablespoon olive oil in a small pan and bring to medium heat.  Add chopped onion, slivered carrot, zucchini slices and chopped baby bell peppers.  Sauté until tender.  Add potsticker sauce (hoisin sauce) and cornstarch sprinkled to thicken.  This could be used as a sauce over meat, but I used it to create a soup base.  Add turkey stock to fill the pan to as much soup as your desire.  Continue to add cornstarch until desired thickness.  Add chunks of cut up turkey and simmer until thickened and the cornstarch is cooked.  Season with salt and pepper to taste.  Pour into serving bowl and enjoy.  Or, if in a hurry, just eat from the pan. 😀

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