Nutrient-Rich Turkey Vegetables Soup

Nutrient-Rich Turkey Vegetables Soup

A mouthwatering nutrient-rich soup that combines lean ground turkey and a medley of nutritious veggies in one wholesome and hearty recipe.

5 from 1 vote

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Course: Al La Carte, Dinner, Lunch

Cuisine: American, Caribbean, Easy, West Indian Cuisine

Keyword: How to make turkey soup, Protein-packed turkey turkey soup, Turkey and vegetable Soup, Turkey Soup, Wholesome Ground Turkey Soup

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: People

Calories: 500kcal

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

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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 minutes
6 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.

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