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I know, I know.

It probably seems like all I know how to cook is soup.


  1. That isn't true.

  2. I love soup.

  3. What the heck are you supposed to do with all those thanksgiving leftovers.

Bringing you an idea to get rid of all those turkey leftovers today.

I actually made this last year after thanksgiving for the first time, but have recreated it with chicken too.

It's easy, delicious and only takes about 20 minutes to cook.

A quick dinner for a weeknight.

Feel free to replace with cooked chicken breast.

Or a rotisserie chicken for an ultimate quick meal.

Gotta serve it with some homemade biscuits to give it that "pot pie" feel.

I will link my biscuit recipe HERE if you are interested.


  • Dutch oven - the one I used is linked HERE

  • Sharp knife - I love Zwilling

  • Cutting board

  • Ladle

  • Blender - if you're making your own cashew cream/buttermilk for the diary free version


  • Vegan butter (or regular) - I used country crocks olive oil one in this recipe

  • Sweet onion

  • Carrot

  • Celery

  • Garlic

  • Salt and pepper - I love terrasoul Himalayan sea salt

  • Fresh parsley - dried is fine too if that is all you have

  • Flour - I like to use King Arthur organic, unbleached flour

  • 1# cooked turkey

  • Bay leaf - love me some simply organic

  • Chicken or Vegetable stock/broth - I love Kettle & Fire

  • Frozen peas

  • Cashew cream/buttermilk or heavy cream

  • Fresh lemon juice or white wine vinegar

First, chop onions, celery, carrots and garlic. Chunk the turkey meat.

To a dutch oven, melt the butter and add onions. Sauté for a couple minutes. Add celery and carrots and sauté for 5 minutes until slightly soft. Add garlic for 60 seconds. Season with salt and pepper.

Add flour and sauté for 60 seconds to cook the raw out. Add turkey a bay leaf and chicken broth, bring to a boil, cover and reduce to a simmer for 10-12 minutes.

Add peas, cream, fresh parsley and simmer for an additional 5 minutes to cook the peas and thicken the soup.

Lastly, remove your bay leaf and add lemon or white wine vinegar to brighten the soup.

I like to do this with cream based soups as it adds a fresh lightness.


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  • 4 tablespoons plant based butter (or regular)

  • 1/2 sweet onion, diced

  • 3 carrots, diced

  • 3 stalks celery, diced

  • 4 garlic cloves, minced

  • 1/2 teaspoon salt

  • pinch of pepper

  • 4 tablespoons flour

  • 1 bay leaf, optional

  • 4 cups chicken or vegetable stock/broth

  • 1# cooked turkey

  • 1 cup frozen peas

  • 1/4 cup fresh parsley (or 1 teaspoon dried)

  • 1/2 cup cashew cream/buttermilk *see notes* or heavy cream

  • squeeze of fresh lemon juice


  1. In a dutch oven, melt butter and sauté onions for a couple minutes until slightly translucent. Add carrots and celery. Sauté until slightly so