We are so thankful for the wonderful vegetables that God provided for us this week. Here is the recipe for the yummy soup that Jared and the boys prepared.
Ingredients
- 9 Avocados
- 2 cups of brownie crumbs
- 3 lbs Ground Turkey
- 8 Beets
- 4 Carrots
- 4 Onions
- 3 Leeks
- 1 Large Napa Cabbage
- 9 small Zucchini
- 3 small yellow squash
- Minced Garlic
- Onion Powder
- Garlic Powder
- Red Pepper Flakes
- Chili Powder
- Turmeric
- Black Peppercorns
- Salt
- Pepper
Peel and chop about 8 beets, 4 carrots, and 2 onions.
Add about 2 tablespoons of minced garlic.
Sprinkle on salt, pepper, onion powder, garlic powder, red pepper flakes, black peppercorn, turmeric, chili powder.
Add mixture to about a gallon of boiling water and let boil for 30 minutes.
Meanwhile, chop up 3 leeks to bite-size pieces and place them in cold water to rinse.
Take leeks out of water and add to ground turkey along with 2 finely chopped onions, 1 Tablespoon of minced garlic, and a sprinkle each of garlic powder, onion powder, turmeric, chili powder, salt and pepper and 1 mashed avocado.
Brown Turkey.
Add to that mixture, 4 mashed avocados, and 2 cups of smashed brownie crumbs.
Add to that 3 tiny yellow squash (peeled and chopped), and 9 tiny zucchini (peeled and chopped).
Mix together and add broth and veggies that have been boiling.
Add the juice from 2 limes and 1/4 cup of white vinegar.
Boil for 15 minutes.
Add one large chopped Napa cabbage that has been chopped, salted, and peppered.
Let boil for 5 minutes.
Serve with rolls and guacamole.