Curried Turkey Vegetable Soup
Curried Turkey Vegetable Soup might be a good recipe to expand your main course collection. This recipe serves 6 and costs $4.38 per serving. One serving contains 396 calories, 62g of protein, and 11g of fat. 95 people have made this recipe and would make it again. Head to the store and pick up onions, canolan oil, salt, and a few other things to make it today. It is perfect for Autumn. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes around 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is outstanding. Try Curried Lentil Vegetable Soup, Curried Potato and Vegetable Soup, and Curried Rice & Vegetable Soup for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 package (9 ounces) fresh baby spinach, coarsely chopped
2 tablespoons canola oil
1/2 cup thinly sliced fresh carrots
1 celery rib, sliced
1 teaspoon curry powder
1-1/2 cups fat-free half-and-half
2 to 3 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh sage
3 cups reduced-sodium chicken broth
2 medium onions, chopped
1/4 teaspoon pepper
1 cup diced red potatoes
1/4 teaspoon salt
2 cups cubed cooked turkey breast
Equipment:
dutch oven
Cooking instruction summary:
Directions In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through. Yield: 6 servings (2 quarts). Originally published as Curried Turkey Vegetable Soup in Country WomanOctober/November 2007, p24 Nutritional Facts 1-1/3 cups equals 219 calories, 6 g fat (1 g saturated fat), 40 mg cholesterol, 534 mg sodium, 20 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth.
2. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender.
3. Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through.
Nutrition Information:
covered percent of daily need
