Good 4 ME: Turkey Sweet Potato Soup

Hannaford Registered Dietitian Mary LaVanway has a soup recipe you can make with Thanksgiving leftovers: Turkey Sweet Potato Soup (with Toasty Spiced Pumpkin Seeds).

Turkey Sweet Potato Soup

ingredients:

• 2½ cups sweet potatoes, peeled and chopped
• 1 cup chopped celery
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1 cup water
• 1 (14 oz.) can low-sodium chicken broth
• ½ tsp. marjoram
• ½ tsp. thyme
• Cayenne to taste
• 2 cups chopped cooked turkey
• 1 cup frozen peas
• 2 Tbsp. cornstarch
• 2 cups skim milk

Directions

1. Combine sweet potatoes, celery, onion, garlic, water, broth, marjoram, thyme, and cayenne in an large, heavy-bottomed pan. Bring to a boil.
2. Reduce heat to low and simmer until sweet potatoes are cooked (15-20 minutes). Stir in turkey and peas.
3. Combine cornstarch and milk in a small dish, then stir it slowly into the soup mixture. Cook until thick and bubbly (5 minutes).

Toasty Spiced Pumpkin Seeds

Ingredients:

• 1 cup raw pumpkin seeds
• 1 tsp. extra virgin olive oil
• 1/4 tsp. McCormick® Sea Salt
• 1/4 tsp. McCormick® Ground Cumin
• 1/4 tsp. McCormick® Ground Coriander

Directions:

1. Preheat oven to 350ºF. Line a rimmed baking sheet with parchment paper.
2. Put all the ingredients in a bowl and stir until well combined.
3. Spread evenly on the prepared baking sheet and bake for 7 to 8 minutes, until you start to smell the spices. Check after 5 minutes to prevent burning. Allow to cool on the baking sheet.

Cook’s note: Once you hear the seeds start to pop, they’re done.

Snack idea: Sprinkle them on Stonyfield® Organic Nonfat Plain Greek Yogurt to create a higher protein snack.

Storage: Store in an airtight container for up to a month.