Books & Spoons Recipe: LITTLE SUNSHINE TO THE RAINY DAY...

When it's just raining and storming outside, a little sunshine on your plate will not only warm you up, but cheer you up as well! The local market had large boneless turkey breasts for sale, and I knew I could use one of them for a two meals.
So I took part of the turkey, cut it in small bites, and made some soup of it, with a variety of root vegetables, that are in season right now. I also used tomatoes in it, to give it more texture and stew like consistency, add some herbs to the basic soup, and serve it with some garlic bread. And I have to say, it was really tasty!
If you want to make a vegetarian version of it, just use some beans for protein.  
I love making, and eating, soups. It always ends up being a bit 'I'll add this to it, I wonder if this would fit in there..' experience. Don't be afraid to let your creativity loose in the kitchen.
I hope you enjoy the turkey soup, have a great weekend y'all!
~ Cheers!

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TURKEY VEGETABLE SOUP

500 g / 1 lb      Turkey breast
750 g / 1,5 lb   Vegetables ( potatoes, carrots, leeks,      parsnip, celery root)
350 g / 0,7 lb   Chopped tomatoes
                        Vegetable stock
                        thyme, sage, rosemary
                        salt+pepper

1.In a large pan, brown the turkey pieces in olive oil. Season with salt and pepper to the taste.
2.Add the cut vegetables, and vegetable stock, until the ingredients are barely covered.
3.Add tomatoes, and the herbs.
4.Slowly simmer until vegetables are done.
Season to taste.
Serve.