Nourishing Turkey and Vegetable Soup

Author: Veronica

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This turkey and vegetable soup combines lean turkey with fresh vegetables and aromatic herbs in a flavorful broth. Ready in under 90 minutes, this nutritious soup is perfect for meal prep, supports healthy eating goals, and can be easily customized with seasonal vegetables. Naturally gluten-free and packed with protein.

Variations:
Spring Version
Add asparagus and peas
Use more fresh herbs

Fall Version
Add butternut squash
Include sage in herbs

Winter Version
Add more root vegetables
Increase mushroom quantity

Tips for Best Results
Don’t overcook the vegetables
Season gradually throughout cooking
Let soup rest 10 minutes before serving
For meal prep, store vegetables separately if making ahead

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Ingredients:

Number of portions: 6
900 Gram(s)
2 lbs Turkey meat, cooked or raw
8 Cup(s)
Homemade bone broth or water
2
Onions, diced
3
Carrots, sliced
4 Stalk(s)
Celery stalks, sliced
4 Clove(s)
Garlic cloves, minced
200
7 oz. Mushrooms, sliced
1
Medium zucchini, diced
4 Cup(s)
Fresh spinach or kale
1 Tablespoon(s)
Fresh thyme
1 Teaspoon(s)
Fresh rosemary
2
Bay leaves
Salt and pepper to taste
1/4 Cup(s)
Fresh parsley, chopped
2 Tablespoon(s)
Extra virgin olive oil

Preparation:

Preparation time: over 1h.
  1. If using raw turkey, cut into 1-inch (2.5cm) cubes
  2. Wash and chop all vegetables
  3. Prepare herbs by removing leaves from stems
  4. Heat olive oil in a large pot over medium heat
  5. Add onions, carrots, and celery
  6. Add onions, carrots, and celery
  7. Add garlic, cook for 1 minute
  8. If using raw turkey: Add now and cook until no longer pink
  9. If using raw turkey: Add now and cook until no longer pink
  10. Add bone broth or water
  11. Add thyme, rosemary, and bay leaves
  12. Bring to a boil. Reduce heat to low and simmer for 20 minutes
  13. Add mushrooms and zucchini
  14. If using cooked turkey, add it now
  15. Simmer for additional 10-15 minutes
  16. Simmer for additional 10-15 minutes. Season with salt and pepper to taste
  17. Stir in fresh parsley. Remove bay leaves and herb stems
  18. Refrigerator: Up to 4 days in airtight container. Freezer: Up to 3 months

Author: Veronica

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