Turkey Soup with a little pizzaz, that is!
I don't know about you, but I'm ready for some new flavors after staying quite true to the traditional holiday themes for all my Paleo dinners and events I've hosted and attended between Thanksgiving and Christmas.
Add to that the fact that in the height of cold season, we could all benefit from a little 'heat' in our food- via garlic, cayenne and ginger to help ward off those bugs that are all too present at this time of year, and we've got a perfect rationale for a little spice in our food today!
Yes, I'll still be cooking the remaining meat and carcass of the free-range turkey from yesterday in my trusty Le Cruset dutch oven, but I'll also be incorporating a little flavor from South of the border. Fresh garlic, some jalapenos, fresh lime juice, crushed tomato and, right before serving, some freshly chopped cilantro and a dollop of homemade guacamole, will all help to give what would otherwise have been a boring old soup a brand new flavor profile.
Served along with a fresh green salad and, of course, some kale, tonight's dinner will not resemble 'leftovers' in any way, shape or form!
