I am often asked what my favorite soup or crock pot recipe is. That’s always a difficult question to answer. Why? Because my favorite is typically the one I haven’t created. Yet.
Take, for example, this hugely amazing crock pot filled with 6 quarts of the most tremendous soup I have ever supped upon.
This just isn’t any soup. Nay. Nay I tell you; for at only 5 carbohydrates for 2 whopping cups of the stuff, you can let forth the bellows of happiness into the atmosphere. And for only 232 calories for an entire, stupendous serving, you don’t have to feel a lick of guilt. Not a lick.
Just lick your spoon instead.
Using my turkey bone broth (the bones of the turkey carcass in the crock pot in 6 quarts of water for 24 hours and then strained), heavy, white cream, ground, lean turkey, and the amazingness of my antipasto trail mix, the combination is so addicting, I had a very hard time putting down my spoon.
What’s more, the daikon in this recipe behaves exactly as potato does, but for only the smallest fraction of the carbohydrates or calories. It has become my new, favorite, root vegetable of all time. I hug it, kiss it, and hereby name it George.
Oh yes. Yes, my sweets. This is, indeed, my favorite crock pot soup ever. Indeed.
That is, until I create the next one…
Turkey and Daikon Crock Pot Chowder
1 pound lean ground turkey, cooked, drained and crumbled
3 cups cubed, raw daikon radish (about 1/3 – 1/2 of a large radish)
10-12 cups turkey or chicken stock
2 cups heavy white cream (half and half or almond milk are okay, too)
2 cups shredded mozzarella cheese
4 cups antipasto trail mix*
1 Tbsp dried parsley
1 Tbsp dried chives
1 tsp salt
1 tsp pepper
1 tsp garlic powder
*or choose up to 6 cups of your fresh favorites: chopped red bell pepper, orange bell better, green bell pepper, mushroom slices, artichoke hearts, quartered, sun-dried tomatoes, onion, or fresh spinach.
Combine all ingredients. Cook, covered, on low for 6 hours. Know that the soup thickens as it cool,s so no thickeners are necessary. This soup may be refrigerated or frozen and reheated later.
Makes 6 quarts, or 12, 2-cup servings.
Nutritional Information for the entire recipe: Calories: 2784, Carbohydrates: 90.6 g, Fiber: 28.4 g, Net Carbohydrates: 62.2 g, Protein: 158 g, Fat: 110.5 g
Nutritional Information per serving: Calories: 232, Carbohydrates: 7.5 g, Fiber: 2.4 g, Net Carbohydrates: 5.1 g, Protein: 13.2 g, Fat: 9.1 g