April 25, 2024
Turkey, Cabbage & Pumpkin Soup
Ingredients
- 1 tsp Avocado Oil
- 10 ozs Extra Lean Ground Turkey
- 1 1/2 cups Green Cabbage (thinly sliced)
- 2 Carrot (medium, julienned)
- 1 1/2 tsps Turmeric
- 350mL Bone Broth
- 1/2 cup Pureed Pumpkin
- 1 cup Canned Coconut Milk (full fat)
- 1/4 cup Parsley (optional for garnish)
- 1/2 Lime (juiced)
Directions
- Heat the oil in a pot over medium heat. Once hot, add the turkey. Cook, stirring often until the turkey is cooked through, about ten minutes. Add the cabbage, carrots, and turmeric. Stir and cook for another five minutes.
- Add the broth and pumpkin purée. Stir and bring to simmer. Turn the heat down, cover the pot with a lid, and simmer for about 15 minutes.
- Uncover the pot, add the coconut milk, and simmer for another five minutes.
- Divide the soup between serving bowls. Top with parsley and lime juice. Enjoy!
NOTES
- Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months.
- Serving Size: One serving is equal to approximately two cups.
- More Flavor: Add garlic and onion powder.
- No Bone Broth: Use broth of choice.
Nutrition Facts - 1 Serving
- Calories: 610
- Protein: 37g
- Fat: 41g
- Carbohydrates: 24g
- Fibre: 6g
- Sugar: 10g
- Cholesterol: 131mg
- Sodium: 482mg
- Iron: 6mg
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
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