Soups
December 04, 2014
Calories
3551
Sodium
6561mg
273% DV
Fat
143g
220% DV
Protein
202g
404% DV
Carbs
264g
90% DV
Fiber
37g
150% DV
Turkey, Quinoa, Kale Soup
52
Large Pot Ingredients:
1 Tablespoon Olive Oil
1/2 c Chopped Carrot
1 cup Chopped Brown Mushrooms
1 cup Chopped Onion
2 teaspoons Fresh Thyme or 1 teaspoon Dried.
3 cups Chopped Turkey
1 cup cooked Quinoa
4 cups Turkey Stock.
1 cup Chopped Kale
1/3 cup frozen Peas. No need to defrost
1/3 cup frozen Corn. No need to defrost
2 Tablespoons Red Wine Vinegar
Kosher or Sea Salt to taste
Freshly Ground Black Pepper to taste
Zing Factor:
1/4 teaspoon Cayenne Pepper. Take it easy with this, it really adds heat. Of course you can add more after tasting.
4 Tablespoons Pesto as a topping. This simple addition gives the soup a another depth of herby flavor with every spoonful.
1 Tablespoon Olive Oil
1/2 c Chopped Carrot
1 cup Chopped Brown Mushrooms
1 cup Chopped Onion
2 teaspoons Fresh Thyme or 1 teaspoon Dried.
3 cups Chopped Turkey
1 cup cooked Quinoa
4 cups Turkey Stock.
1 cup Chopped Kale
1/3 cup frozen Peas. No need to defrost
1/3 cup frozen Corn. No need to defrost
2 Tablespoons Red Wine Vinegar
Kosher or Sea Salt to taste
Freshly Ground Black Pepper to taste
Zing Factor:
1/4 teaspoon Cayenne Pepper. Take it easy with this, it really adds heat. Of course you can add more after tasting.
4 Tablespoons Pesto as a topping. This simple addition gives the soup a another depth of herby flavor with every spoonful.
Large Pot Ingredient Prep:
Heat your Large Pot to Medium High heat and add the Olive Oil, Carrot, Mushrooms , Onion, and Thyme. Sauté these ingredients until they are soft, about 5- 8 minutes. Add the...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
3551
Sodium
6561mg
273% DV
Fat
143g
220% DV
Protein
202g
404% DV
Carbs
264g
90% DV
Fiber
37g
150% DV
