Turkey and Vegetable Soup

Turkey & Vegetable Soup

1/2 tsp Extra Virgin Olive Oil

1/8 Yellow Onion (chopped)

1/2 Garlic (clove, minced)

1/8 tsp Dried Thyme

1/8 tsp Sea Salt

1/8 Sweet Potato (peeled, cut into 1/2-inch cubes)

1/8 Carrot (peeled, chopped)

1/3 stalk Celery (chopped)

1 3/4 ozs Turkey Breast, Cooked (roughly chopped)

1 cup Chicken Broth

2 2/3 tbsps Parsley (chopped)

1. Heat the oil in a large pot over medium heat.

2. Add the onion and cook until it begins to soften about 5 minutes. Add in the garlic, thyme, and salt, and continue cooking for one minute more.

3. Add the sweet potato, carrots, celery, and turkey. Stir to combine then add the chicken broth to the pot along with the parsley.

4. Bring soup to a gentle boil then reduce the heat to low and cover with a lid. Simmer for

40 to 45 minutes or until the vegetables are very tender. Season with additional salt if needed. Serve and enjoy!

Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving is approximately 1 1/2 cups of soup.

More Flavor
Add a bay leaf or some red pepper flakes.

No Turkey
Use chicken breast instead.

Additional Toppings
Serve the soup over top of cooked rice or cooked pasta.