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 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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