Recipe Resources

Mercola Cookbook

Allen Lim


Recipe: Turkey Soup with Escarole, Chickpeas, and Basil Pesto

Just in time for fall and Thanksgiving leftovers, this hearty and nourishing soup is perfect for lunch or dinner. Make it in advance and it'll be a fast, tasty meal option throughout the week. Serve with a green salad or some grilled flatbread.



Cooked turkey breast- diced                                                                                          1 pound
olive oil                                                                                                                                         1 tsp
celery, chopped                                                                                                                       3 stalks
1 onion, peeled, chopped
4 bay leaves
Ground black pepper                                                                                                           2 TBSP
thyme, fresh                                                                                                                               2 sprigs
water                                                                                                                                              2 liters (64oz)
Chicken or Vegetable stock                                                                                             1 liter (32oz)
1 carrot, diced
garlic, 2 cloves smashed
chili flakes                                                                                                                                  1 tsp
escarole, chopped (or spinach)                                                                                     4 cups
chickpeas, rinsed                                                                                                                  1 can
white wine                                                                                                                               1 cup
kosher sea salt                                                                                                                       1 TBSP

basil leaves, packed                                                                                                            1 cup
walnuts (or pine nuts)                                                                                                      ½ cup
olive oil                                                                                                                                     ¼ cup
kosher salt                                                                                                                             ½ tbsp

Prep Time: 20 minutes   Cook Time: 50 minutes  

Soup and Pesto:

In a large , heavy bottomed stockpot set to medium-high heat, add the olive oil and brown the carrots, onions, celery, garlic, chilli flakes, and bay leaf, about 5 minutes.

Add the escarole, 1 tsp of salt, and white wine and cook for 2 minutes, letting the wine evaporate a bit.

Add the water, stock and chickpeas, and bring up to a boil. Cook for 30 minutes on medium heat.

While the soup is cooking, prepare the pesto.

Pulse the basil, walnuts, olive oil, and 1/4 tsp salt in a blender until just incorporated but still chunky. Pour into a bowl and set aside.

Once the soup has cooked for 30 minutes, add 1 litre of the soup to the blender (no need to clean the blender between the pesto and this). The best way to blend the soup is to keep the lid partially open so that the heat can escape. Try covering the top with an old kitchen towel, folded over a few times. Be sure to hold the lid lightly as you blend.

Pour the blended soup back into the pot with the soup base and add the cooked turkey meat. Stir well, and keep skimming any fat or foam.

Cook for another 20 minutes, and season with the remaining 1/2 teaspoon of salt if necessary.

Garnish the soup with a hearty drizzle of the pesto and serve.

Store leftovers in fridge.