In our home country we call it “Sopas” but since we are adding turkey and not chicken we now call it “Sopas na Pabo.”
Left-over turkey meat with bones
3 cloves garlic (minced)
1 medium red or yellow onion (sliced)
1 carrot (peeled and julienned)
1 cup celery (diced)
1/2 cup green cabbage (sliced very thinly)
2 pieces yellow and red mini peppers (sliced)
I tbsp. olive oil
filtered water to cover the turkey meat with bones
1/4 box penne
1 tbsp. fish sauce
salt and pepper to taste
A thumb sized amount of ginger (sliced very thinly)
1 small can of Vienna sausage (cut in small rounds)
Carnation Evaporated milk
1. Boil leftover meat and bones in a huge stockpot with filtered water to cover for 1-2 hours throwing in 3 garlic cloves, 1 chopped celery, 2 yellow onions (quartered), 1 tablespoon of peppercorn, cubed half carrot. When done, pick huge pieces of meat, set aside for sautéing later, and discard the bones and sieve the stockpot liquid.
2. Sauté minced garlic in soup pot with olive oil over medium heat, then add sliced onion, ginger, turkey meat, and Vienna sausage until meat is slightly brownish, then add the penne.
3. Add fish sauce and pepper to taste then add the sieved turkey broth.
4. Add carrots, celery, mini peppers, and cook for 2-3 minutes until vegetables are crunchy, season with black pepper. Serve immediately while still piping hot..
This soup will not only warm your body but your soul too.
– Peaches, Masarap!!!