Turkey & Roasted Onion Soup



  • 8 peeled and chopped Onions
  • 4 Tablespoons fat of choice (lard, butter, ghee, olive oil)
  • 500 grams of turkey meat, breast, thigh
  • 1/4 of cauliflower, chopped
  • 2 medium carrots, diced
  • 700mls of broth
  • 2 TBS of fresh thyme, chopped
  • 1 TB of fresh Parsley, chopped
  • Salt and Pepper to taste.


  1. Preheat the oven to 180 C
  2. Put onions in the roasting pan with 2 TBs the fat of choice and roast for 20 minutes, until soft and caramelized.
  3. Heat the remainder of the fat in in a frying pan and seal the turkey meat on both sides, add 2 TBS of the broth and let simmer for 2 minutes.
  4. Add cauliflower and carrots and stir for 1 minute.
  5. Add the remainder of the broth, thyme and onions, bring to the boil and simmer for 30 minutes.
  6. Remove turkey and shred the meat.
  7. Blend soup until smooth, and add shredded meat back in.
  8. Season to taste,  and serve with parsley.