Dairy-Free Turkey and Vegetable Soup

Name: Dairy-Free Turkey and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Turkey (cooked); 1.5 l vegetable broth; 200 g carrots; 150 g celery; 150 g onion; 15 g garlic; 200 g zucchini; 300 g tomatoes; 5 g thyme; 30 ml olive oil; 8 g salt; 2 g pepper

Wholesome turkey and vegetable soup, perfect for using leftover turkey and creating a comforting, dairy-free meal.

Total: 45 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 265
Protein: 28 g
Fat: 9 g
Carbs: 18 g

Ingredients

for 4 servings

Turkey (cooked)400 g
vegetable broth1.5 l
carrots200 g
celery150 g
onion150 g
garlic15 g
zucchini200 g
tomatoes300 g
thyme5 g
olive oil30 ml
salt8 g
pepper2 g

Method

6 steps

Heat olive oil in a large pot over medium heat.
Sauté onion, garlic, carrots, and celery until softened, about 5-7 minutes.
Add vegetable broth, zucchini, and tomatoes to the pot.
Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
Stir in the cooked turkey and thyme, and cook for another 5 minutes until heated through.
Season with salt and pepper before serving.