Over the holiday, both Jorge and I were fighting off a super nasty head cold. The kind of “don’t kiss me or our snot might mingle” type of thing.
And apart from staying on top of my vit C, zinc, and CLO supplementation, I look to food to heal first and foremost. Lots and lots of bone broth was consumed. And one of my new favorite ways to enjoy it (as discovered by the local Bone Broth Bar here in Portland), is with a poached egg and a sprinkle of home-ground Gomasio.
So much healing is found in the veggies and ginger and fresh herbs and amino acids from both the turkey and the bone broth. But we couldn’t leave it at that (you know me). Drop eggs into the simmering broth for a supercharged, super flavorful poached egg experience. Runny yolk for the b vitamins and choline to modulate inflammation. I even added a scoop of a ghee/cacao butter blend to my soup bowl just before consuming.
And we can’t forget the Seaweed Gomasio. I’d previously bought a premixed version of this condiment and had it in my head to only use in Asian dishes (since it’s sold in the Asian foods section). But after visiting the broth bar multiple times and realizing just how insanely delicious it can be when homemade, I am fighting the urge to add it to almost everything.
Pick your favorite sprouted seed, since the seed you pick will highly influence the overall flavor. (FYI I prefer pumpkin.) Buy raw & sprouted since this meal is about healing and there are loads more enzymes present when you get sprouted. Whatever you do, don’t skip the seaweed! If you haven’t tried it, you definitely have to. It’s not as off-putting as you may think. It adds a mild salty, briny flavor that IMHO is the perfect umami this dish needs.
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Healing Turkey Soup
Cook time: 2.5 hours
Yields: 6-8 servings
2 turkey legs or bone-in thighs
6-8 c. bone broth or water (or combo of both)
2 large bay leaves
1 large onion
3 celery ribs
4 cloves garlic, minced
1 tbsp. chopped fresh rosemary
3 tbsp. apple cider vinegar
2″ knob of ginger, grated
# eggs desired, for poaching (room temperature)
2 c. spinach, kale, or arugula
Add the turkey, broth or water (I used half and half), bay leaves, and a generous pinch of sea salt & black pepper to a stock pot large enough to fit the meat. You only need enough liquid to make sure the turkey is most submerged, as shown above. Bring the liquid to a simmer, cover, and cook for 1.5-2 hours, or until the meat is falling off the bone. Patience is rewarded here, as the meat will be very tender.
[Note: you have the option to skip this step and use leftover shredded turkey. Just make sure you use broth and not water if you do this so that the soup has good flavor.]
With about 30 minutes left on simmering the turkey, chop the onion, celery, and carrots. Add them to a new stock pot greased liberally with your fat of choice (I used lard). Saute the veggies over medium high heat until you start to see some caramelization, about 15 minutes. Add the minced garlic and chopped rosemary and saute until fragrant, about 2 minutes. Add the apple cider vinegar to deglaze the pan and scrape any brown bits from the bottom.
Pull the cooked turkey out of the broth and set it aside to shred. Add the broth to the pot of veggies, along with the grated ginger. Turn the heat to medium low to bring the liquid to a low simmer. Shred the turkey off the bone and set it aside (and save the bones for bone broth!).
Prepare to poach the eggs (choose just the amount you’ll need immediately for your meal): have ready a small bowl, a slotted spoon, and a paper towel laid out. Crack an egg into the small bowl, swirl the soup to create a whirlpool in the middle, and carefully drop the egg into the middle. Leave the egg to cook for about 2-3 minutes, or until the white is fully cooked and the yolk is soft and runny. Use the slotted spoon to remove the poached egg and place it on the paper towel to rest. Repeat these steps with all the poached eggs you’ll need.
Add the shredded turkey and spinach to the soup. Stir until the spinach has wilted and the turkey is re-warmed through. Turn the heat off and ladle the soup into bowls. Add in the poached eggs and garnish with the Seaweed Gomasio, as desired. If not using the Gomasio, season your soup with sea salt and black pepper, to taste.
3 tbsp. coarse grind sea salt
1/2 c. white and/or black sesame seeds
2 tbsp. ground seaweed flakes (I love & use this one)
2 tsp. black pepper
Combine all ingredients in a mortar & pestle, coffee grinder, or blender. Mix until crumbly and at your desired texture. Store in a cool, dry place for up to a month.