The perfect use for leftover turkey and vegetables. This “throw it all in the pot” soup is full of flavor, with just a bit of spice.
Growing up my husband’s family owned a bakery in Peru. Located in Lima, they sold more than just bread and pastries, they also sold meals, like Arroz con Pollo, and around the holidays, turkeys. Turkey is traditionally the main protein at a Christmas feast in Peru. My husband raves about his mom’s roasted turkey, but what he speaks about more is the soup that they would have the day after Christmas, using up all the turkey leftovers. Aguadito de Pavo brings about fond memories in our house. This Thanksgiving we had a lot of leftover turkey, and we knew that this was the perfect soup to make with it and we didn’t have to make any adjustments to make it gluten-free, which is always a plus!Aguadito de Pavo is a luscious soup made with turkey stock and cilantro, loaded with shredded… Click To Tweet
The wonderful thing about this soup, is it really is you can use what you have on hand. It is a great use for that wonderful stock you (hopefully) made with the leftover turkey bones. Throw in some torn up turkey, cooked rice, vegetables and cilantro and you have a wonderful hearty meal. A word of warning, if you are not using your own homemade turkey stock, be sure to read the label and make sure the turkey stock you are using is gluten-free. They like to hide gluten in stocks and broths. If you are unsure of what to look for, sign up for our Guide to Gluten at the Grocery Store and you’ll get a super easy to use cheat sheet.
It wouldn’t be Peruvian if there wasn’t just a bit of spice!
There are two main types of pepper pastes we use a lot of at our house.
Aji Amarillo- spicy and a bit sweet
Aji Panca- Smoky, berry like taste.
If you have been reading my blog for awhile, you know that in Peruvian recipes a common spice is Aji Amarillo. A paste made of yellow pepper. For this recipe we also Aji Panca. This is another type of pepper. The great thing about these spices is that you can alter the amount of kick my adjusting how much of each you use. If you like it a little spicy, feel free to add some more. These pastes are available at local grocery store in many areas, but can also easily be ordered from Amazon. They have so many uses, you definitely want to keep them around.
Aguadito de Pavo is the ultimate in Peruvian comfort food. Next time you have turkey, be sure to make some of this amazing soup. You won’t be disappointed.
Happy Gluten-Free Eating!
A traditional Peruvian Soup made with leftover turkey, cilantro, vegetables, and rice.
- 11 cups Gluten-Free Turkey Stock
- 1 cup cilantro
- 2 tsp olive oil
- 2/3 cup diced onion
- 2 tsp minced garlic
- 2 tsp aji amarillo
- 1/2 tsp aji panca
- 1 and 1/2 cups frozen veggies
- 2 cups shredded, cooked turkey
- 2 cups cooked white rice
- Blend one cup turkey broth with one cup cilantro. Set aside.
- Add olive oil to soup pot and heat over medium heat.
- Add diced onion, minced garlic, aji amarillo, and aji panca. Saute until fragrant, about 3 minutes.
- Add cilantro broth mixture. Stir
- Add the rest of the broth, frozen veggies, turkey, and white rice.
- Bring to boil. Lower heat and simmer for 20 minutes or until rice pops.