Hearty Turkey and Veg Soup
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
559
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 65.3 μg | (109 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 35.7 mg | (298 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 1,411 mg | (35 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 4 Tbsps olive oil (divided)
- 1 large onion (peeled and chopped)
- 2 cups chopped Celery
- 3 cloves garlic cloves (finely chopped)
- 2 carrots (peeled and chopped)
- 2 red Bell pepper (rinsed; trimmed and sliced into strips)
- 1 Zucchini (diced or sliced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 cups Turkey (chicken or vegetable stock)
- 4 cups canned Diced tomatoes (drained)
- 2 cups chopped, cooked Turkey
- 2 cups chopped, fresh Spinach
- ¼ cup pecorino romano (grated)
- fresh Basil (or parsley)
Preparation steps
1.
Heat 2 tablespoons olive oil in a large pot. Add onion and celery; cook over medium heat until onions and celery are soft, about 8 to 10 minutes.
2.
Add the garlic, carrots, peppers and zucchini. Cook for about 10 minutes until the vegetables are tender. Season with salt and pepper to taste.
3.
Pour in the stock, tomatoes and turkey; bring to a boil, reduce heat and simmer for 8 to 10 minutes. Add the spinach and simmer for 3 to 4 minutes, or until the spinach is wilted. Stir in the remaining olive oil. Ladle into serving bowls and sprinkle with grated cheese and garnish with fresh herbs. Serve.
