Ground Turkey Soup with Veggie Roots
Ground Turkey Soup with Veggie Roots - This Ground Turkey Soup with Veggie Roots is made with carrots, parsnip and extra-lean ground turkey. This warming and nutritious soup is also great to freeze. Enjoy!
Servings 6 people
Calories 224kcal
Ingredients
- 1 tbsp olive oil
- 1 lb grass-fed ground turkey
- 2 tsps garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper
- ½ cup red onions, diced
- 1 cup carrot, diced
- 1 ¼ cup parsnip, diced
- ¾ cup celery, diced
- 6 cups chicken broth
- ½ cup crushed tomato (can)
- 1 tbsp green onions chopped
Instructions
- In a large pot over high heat, add olive oil. When the oil is hot, turn the heat down to medium.
- Add ground turkey, garlic, Italian seasoning, salt and pepper. Using a wood spoon breaking up the turkey while it cooks. It is about 7 mins.
- When the ground turkey is no longer pink, add red onions, carrot, parsnip and celery. Cook for about 5 minutes.
- Add chicken broth, crushed tomato and bring it to a boil.
- Cook for about 10 to 15 mins.
- Taste and add any extra seasonings, if necessary.
- Garnish with green onions.
Notes
- Make sure to dice everything into small bite-sized pieces so you can get a little bit of everything with every bite.
- You can always use pre-cut diced frozen vegetables if you're in a rush!
- Make sure you peel or wash all the vegetables thoroughly before adding it to the soup.
- To store: Store leftover turkey soup in the fridge for up for 5 days in an airtight container.
- To reheat: You can reheat the soup in the microwave, or stovetop.
- To freeze: Freeze leftover soup in an airtight freezer-safe container for up to 3 months. Soup does expand when frozen so make sure to leave space in the container.
Nutrition
Serving: 1/6 | Calories: 224kcal | Carbohydrates: 8g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 166mg | Potassium: 444mg | Fiber: 2g | Sugar: 3g