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2 cups leftover mashed potatoes 2 cups leftover cooked squash 1 cup leftover cooked carrots 1 litre chicken stock or leftover turkey broth 1 Tbsp olive oil 2 tsp red curry paste 1/2 tsp fresh minced ginger Pinch paprika Fresh parsley for garnish
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Add olive oil and the first three ingredients to a large stock pot.
Use an immersion blender to combine.
Add turkey stock and seasoning and stir.
Bring to a boil over medium high heat.
Turn heat to low and simmer for thirty minutes, stirring occasionally.
Serve with a pinch of paprika and a sprig of parsley.
Serving: 1 g | Calories: 252 kcal | Carbohydrates: 34 g | Protein: 10 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 10 mg | Sodium: 1121 mg | Fiber: 4 g | Sugar: 9 g