Thanksgiving

Rule of Thirds Soup is for Soup.

Rule of Thirds Soup takes 45 minutes to prepare.

Rule of Thirds Soup takes 70 minutes to cook.

Rule of Thirds Soup makes 8 servings.

The ingredients for Rule of Thirds Soup are:

1 tbsp olive oil
3 stalks celery, diced
3 carrots, sliced thinly
3 leeks, sliced thinly (white and non-fibrous green parts)
1 white swan squash (or small acorn squash), peeled, seeded and diced
15 new potatoes, quartered
3 cloves garlic, minced
1 tsp rosemary
1 tsp thyme
1 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
1/8 - 1/4 tsp cayenne (to taste)
8 cups homemade turkey broth
12 oz cooked turkey, chopped
1/3 cup frozen peas

Here is how you make Rule of Thirds Soup:

Heat the oil in a large pot over medium heat.Add the celery, carrots, leeks, squash and potatoes. Stir well, cover and cook 8 minutes.Uncover, stir again and cook 1-2 minutes longer, then add the garlic, rosemary, thyme, turmeric, salt, pepper and cayenne.Cook, stirring constantly, for 1-2 minutes, until fragrant.Add broth, stirring well, then bring to a boil.Reduce heat, cover and simmer 40 minutes.Add turkey and peas, re-cover and cook 10 minutes longer.Serve immediately or cool, portion and freeze. Serving Size:?Makes 8 lunch servings

The nutritional information for Rule of Thirds Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 217.8

• Total Fat: 5.1 g
• Cholesterol: 27.5 mg
• Sodium: 791.7 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 4.6 g
• Protein: 12.6 g

The dietary needs meet for Rule of Thirds Soup is Gluten Free