Description
A hearty and healthy soup packed with lean turkey and protein-rich quinoa.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 cup quinoa, rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the rinsed quinoa, thyme, and rosemary. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and has absorbed most of the liquid.
- Season the soup with salt and black pepper to taste.
- Stir in the fresh parsley before serving.
Notes
- For a spicier soup, add a pinch of red pepper flakes with the garlic.
- You can substitute ground chicken or lean ground beef for the turkey.
- Add other vegetables like spinach or kale in the last 5 minutes of cooking.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American