Turkey and Spinach Soup
A hearty, spiced soup with tender turkey, spinach, and aromatic herbs.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 tbsp. Oil
- 16 oz. Turkey Breast, Cut Into Cube Pieces
- 1 Shallot, Minced
- 4 Cloves Garlic, Minced
- 1 tsp. Fresh Grated Ginger
- 2 tsp. Coriander
- ½ tsp. Chili Powder (Optional)
- ½ tsp. Smoked Paprika
- ½ tsp. Cumin
- ½ tsp. Turmeric
- 2 tsp. Chopped Cilantro
- 2 tsp. Chopped Parsley
- 5 cups Low-sodium Broth
- 1 cup Crushed Tomatoes
- 1 Celery Stalk, Chopped
- 2 cups Spinach
Preparation
Step 1
Heat the oil in a large pot over medium heat.
Step 2
Add the turkey pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned.
Step 3
Stir in the shallot, garlic, and ginger, cooking for another 2 minutes until fragrant.
Step 4
Add the coriander, chili powder (if using), smoked paprika, cumin, turmeric, cilantro, and parsley. Stir well to coat the turkey with the spices.
Step 5
Pour in the broth and crushed tomatoes. Stir to combine.
Step 6
Add the chopped celery. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Step 7
Stir in the spinach and cook for an additional 2-3 minutes, until the spinach wilts.
Step 8
Taste and adjust seasoning with salt and pepper if needed.
Step 9
Enjoy!
