Hey there! I don’t know what’s better than warm soup on a cold day. Winter has finally decided to show up here in Idaho and I’ve been making this Turkey Vegetable Ginger soup on repeat. It’s one of my favorites packed full of protein and SO many veggies.
I love soups as they are wonderful for warming up the body and easy on the stomach. The extra added ginger is great for the gut! This is a healthy dinner meal for the entire family. My boys love the soup with a slice of homemade sourdough bread. I tend to make it on a Sunday so I have leftovers for the week!
See below for a list of ingredients and steps to make.
2 pounds organic ground turkey
2 tablespoons butter
1 yellow onion
1 bunch of asparagus
1 bunch of celery
3 large carrots
1 tablespoon fresh minced garlic
2 tablespoons fresh grated ginger
2 32oz box of chicken broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
1/2 cup quinoa
1. Cook ground turkey in a large cast iron OR skillet. Season with salt and pepper to taste. Set aside.
2. In a dutch oven or large pot melt butter on medium heat. Add diced onions and sauté until translucent.
3. While onions are cooking, chop up asparagus, celery, peeled carrots and zucchini into bite size pieces. (see pic below).
4. Place all veggies into butter/onion mixture. Add in minced garlic and grated ginger. Stir well. Cook until vegetable are soft – about 10 minutes. *Sprinkle in sea salt to taste as it cooks.
5. Add two boxes of chicken broth, fresh herbs (rosemary & thyme) and quinoa. Bring to a boil.
6. Turn down heat to simmer. Let cook for about 30 minutes – once quinoa is fluffy.
7. Pour ground turkey into the soup, stir well and let it warm up. Enjoy!