Savor the Goodness: Nutritious Lean Turkey and Vegetable Soup Delight
This mouthwatering soup combines the goodness of extra virgin olive oil, aromatic onions, celery, garlic and a flavorful blend of fresh ingredients like ginger, thyme and the sweetness of carrots and corn. Importantly, it’s packed with protein from lean 93 percent fat-free ground turkey. Plus, this delight features a medley of nutritious veggies like vine-ripened tomatoes, carrots, green plantains, yucca (cassava) and vibrant baby spinach. Moreover, the addition of ground coriander, cumin, red pepper flakes and porcini powder elevates the taste, creating a rich symphony of flavors.
This nutrient-rich turkey vegetables soup creation tantalizes the taste buds and offers health benefits. The olive oil brings hearth healthy monounsaturated fats. Further, the veggies provide an array of vitamins and minerals, including Vitamins A and C. The lean ground turkey adds protein without excess fat, promoting muscle health. Additionally, yucca (cassava), known for its high fiber content aids digestion and supports a healthy gut.
This beloved nutrient-rich turkey vegetables soup delight utilizes fresh corn which adds natural sweetness. Additionally, baby organic spinach brings a dose of iron and additional vitamins. Further, the aromatic fresh herbs and spices contribute antioxidants, boosting the soup’s nutritional profile. Hope you’ll give this flavorful ground turkey and veggie potage a try and enjoy it as much as we do.
What’s more, our soup repertoire includes this healthy chicken vegetables lentils soup It’s a year round delicacy rich in healthy nutrition and not to mention hearty. Additionally, this variation of root vegetables and lentils soup serves up a healthy and hearty dose of wholesomeness. Loaded with nutrition and deliciousness. And fresh herbs and beautiful spices adds vibrancy.
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Nutrient-Rich Turkey Vegetables Soup
Ingredients
- 2 – 3 tablespoons extra virgin olive oil
- 1 medium onion peeled and diced.
- 2 small celery stalks chopped
- 5 – 6 cloves garlic peeled and chopped
- 1 inch piece fresh ginger peeled and minced
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 3 teaspoon porcini powder
- 1 pound ground turkey I used 93% fat free
- 4 vine ripened tomatoes seeded and quartered
- 3 small carrots peeled and diced
- 1 green plantain peeled and diced
- 1 piece yucca (cassava) about 6 to 8 inches in length. Peeled and cut up into 1 to 2 inch pieces.(smaller is better).
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup packed cilantro roughly chopped
- 6 cups water
- 2 whole fresh corn Kernels removed and discard stalk. may substitute frozen corn
- 5 – 6 ounces baby organic spinach May substitute baby kale
Instructions
- Add extra virgin olive oil to a heated stock pot. Use medium heat.2 – 3 tablespoons extra virgin olive oil
- Sauté onions and celery stalks until fragrant – 2 to 3 minutes.1 medium onion, 2 small celery stalks
- Add garlic, ginger and fresh thyme leaves. Mix. Cook 30 to 60 seconds until fragrant.5 – 6 cloves garlic, 1 inch piece fresh ginger, 2 teaspoons fresh thyme leaves
- Add coriander, cumin, red pepper flakes and porcini powder. Mix and cook 30 to 60 seconds until fragrant.1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon red pepper flakes, 3 teaspoon porcini powder
- Add ground turkey. Season with salt and freshly ground black pepper. Mix, using the back of a wooden spoon to break up the meat. Cook until no longer pink. 4 to 5 minutes.1 pound ground turkey, 1 1/2 teaspoons kosher salt, 1/4 teaspoon freshly ground black pepper
- Add tomatoes, plantain and yucca. Season with salt and freshly ground black pepper. Add cilantro. Mix to combine.4 vine ripened tomatoes, 3 small carrots, 1 green plantain, 1 piece yucca (cassava), 1/2 cup packed cilantro
- Pour in the water. Taste and adjust salt seasoning if needed. Turn heat to high. Bring to a boil. Reduce heat to low. Simmer until veggies are fork tender. 20 to 25 minutes6 cups water
- Add in the corn. Cook 8 to 10 minutes until cooked but al dente.2 whole fresh corn
- Add in the spinach and use the spoon to tuck them into the soup broth. Turn off the stove. Cover the pot and let the spinach continue to wilt for up to 2 minutes.5 – 6 ounces baby organic spinach
- Pour into your favorite bowls. Serve and enjoy. Excess soup can be put into meal prep bowls and refrigerated for up to 3 days or freeze for 1 month.
Nutrition
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