Turkey and Vegetable Soup

Name: Turkey and Vegetable Soup
Cook time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 10 ml olive oil divided; 450 g ground turkey raw; 3 g kosher salt divided; 5 ml olive oil divided; 150 g yellow onion small dice; 180 g carrots small dice; 120 g celery small dice; 12 g garlic minced; 10 g tomato paste divided; 10 g tomato paste divided; 300 g potatoes peeled and cut into 2 cm cubes; 200 g zucchini cut into 2 cm cubes; 400 g canned diced tomatoes with juices; 1200 ml low-sodium chicken broth; 250 ml water; 2 g dried thyme; 1 count bay leaf; 7 g kosher salt divided; 2 g black pepper ground; 8 g fresh parsley chopped

This American-style soup builds a light but substantial broth around browned ground turkey, then layers in onions, carrots, celery, potatoes, zucchini, tomatoes, and thyme. The vegetables stay distinct rather than puréed, so the bowl eats like a clear, nourishing main course with steady savory depth.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

10 ml olive oil divided
450 g ground turkey raw
3 g kosher salt divided
5 ml olive oil divided
150 g yellow onion small dice
180 g carrots small dice
120 g celery small dice
12 g garlic minced
10 g tomato paste divided
10 g tomato paste divided
300 g potatoes peeled and cut into 2 cm cubes
200 g zucchini cut into 2 cm cubes
400 g canned diced tomatoes with juices
1200 ml low-sodium chicken broth
250 ml water
2 g dried thyme
1 count bay leaf
7 g kosher salt divided
2 g black pepper ground
8 g fresh parsley chopped

Instructions

Heat 10 ml olive oil in a 6 L soup pot over medium-high heat. Add the ground turkey and 3 g kosher salt, then cook, breaking it up, until no pink remains and some edges are lightly browned, 5 to 6 minutes. The turkey is opaque throughout and lightly browned in spots.
Add the remaining 5 ml olive oil, onion, carrots, celery, garlic, and 10 g tomato paste. Cook, stirring often, until the vegetables begin to soften and the tomato paste darkens slightly, 4 to 5 minutes. The onion is translucent and the tomato paste smells toasted, not raw.
Stir in the remaining 10 g tomato paste, potatoes, zucchini, diced tomatoes, broth, water, thyme, bay leaf, remaining 7 g salt, and black pepper. Bring to a boil, then reduce to a steady simmer. The pot is at a gentle simmer with small bubbles breaking across the surface.
Simmer uncovered until the potatoes are tender and the vegetables are cooked through, 12 to 15 minutes. Remove the bay leaf, then adjust the seasoning with more salt or pepper if needed. A potato cube splits easily with the side of a spoon and the broth tastes balanced.
Ladle into bowls and finish with chopped parsley. The soup is steaming hot and the parsley stays bright on top.