Ingredients
Scale
- 1 Tbsp fennel seeds
- 1/2 tsp red pepper flakes
- 1 tsp dried cilantro
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 Tbsp olive oil
- 2–3 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 white onion, chopped
- 1 fennel bulb, chopped
- 4 cloves garlic, minced
- 1 jalapeño, minced
- 4 c turkey stock
- 2 c milk
- 6 Tbsp corn starch
- 3 c cooked turkey
- 2 c frozen corn
- 1 c frozen peas
- 1 package (2 cups) shredded cheese
Instructions
- Toast fennel and pepper flakes together in a dry frying pan, making certain they don’t scorch. Crush together with the next 6 ingredients in spice mill, or with a mortar and pestle.
- Sauté vegetables, garlic and jalapeño in olive oil together with spices until tender in a stock pot.
- Add turkey stock, cover and allow to simmer for 10 minutes.
- Whisk corn starch into cold milk, and add to broth, simmering until thickened – approximately 5 minutes.
- Add turkey, corn and peas. Simmer for 2-3 minutes.
- Add cheese, and heat thru, but do not allow to boil
- Category: Soup
