Ground Turkey Soup With Rice – Learn with Expert

Ground Turkey Soup With Rice – Learn with Expert : This recipe for hearty, fresh soup is packed with nutritional fibre and clean protein, making it a complete, healthful meal! Add your preferred vegetables to it and play it repeatedly!

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Ground Turkey Soup With Rice – Learn with Expert

Ingredients

• 1 Tbsp avocado oil
• 1 yellow onion chopped
• 4 cloves garlic minced
• 1 pound ground turkey
• 1 Tbsp Italian seasoning
• 1 green bell pepper chopped
• 1 large carrot chopped
• 1 medium-sized zucchini chopped
• 1 small crown broccoli chopped
• ½ cup sun-dried tomatoes optional
• 1 (15-oz) can diced tomatoes
• 5 to 6 cups low-sodium chicken broth*
• 2 to 3 cups cooked brown rice**
• 5 ounces baby spinach
• 1 tsp sea salt to taste
• ¼ tsp black pepper to taste
• ¼ tsp red pepper flakes optional

Instructions

1. In a big pot with a thick bottom (like a Dutch oven), heat the avocado oil over medium-high heat. Add the chopped onion and cook, stirring now and then, for 5 to 8 minutes, or until the onion has softened.
2. Add the minced garlic and sauté for another two to three minutes, or until the garlic begins to smell fragrant.
3. Move the garlic and onion to one side of the saucepan, leaving an open space for the ground turkey meat. Before combining the turkey flesh with the onion, let it brown for a few minutes.
4. Stir everything thoroughly after adding the chopped bell peppers, carrots, zucchini, broccoli, and sun-dried tomatoes to the saucepan along with the Italian spice. Cook, stirring periodically, for 2 to 3 minutes; then, add the diced tomatoes and chicken broth.
5. After bringing the soup to a rolling boil while covered, turn the heat down to medium. Sauté the vegetables for 15 to 20 minutes, or until they are cooked to your preference. Depending on how soft or al dente you prefer your veggies, adjust the cooking time.
6. In my soup recipes, I like my vegetables tender, so I cook them for 20 minutes. If you don’t already have leftover rice prepared, you can cook your brown rice in a big pot according to the directions on the package while the soup boils.
7. To the pot, add the cooked brown rice and baby spinach. Once the spinach has wilted, cover the pot and cook for a further two to three minutes. After giving the soup a tasting test, adjust the flavour with sea salt, black pepper, and red pepper flakes.
8. If desired, you may also sprinkle in some freshly squeezed lemon juice. Serve soup in large bowls with cornbread or crusty bread after thoroughly stirring. Before consuming the soup, top it with freshly grated Parmesan cheese if you’re a dairy lover.

Notes

*The amount of broth you add or subtract will depend on how “soupy” you like your soups. I use five cups of broth because I like my soups to be hearty. **For optimal results, use brown rice that has already been cooked. It is possible to use ½ cup of raw brown rice, but it will require more time to cook (over 60 minutes).  You can use cooked white rice or ½ cup uncooked white rice in place of the cooked brown rice If adding raw white rice, add an extra 2 cups of stock and stir the rice in at the same time as the chicken broth.

Nutrition

Serving: 1Serving (of 4) | Calories: 465kcal | Carbohydrates: 48g | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 833mg | Fiber: 8g | Sugar: 11g

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FAQ’S

Soup keeps for up to four days in the refrigerator when kept in an airtight container.

To give turkey soup more flavour, you can add additional herbs and spices, but occasionally a little salt will do the trick. To extract as much flavour as possible from the roast turkey, the other game-changer is to cook the carcass slowly and low.