Turkey and Vegetable Soup

Turkey and Vegetable Soup

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Servings: 4
Calories: 339


  • 1 3/4 lbs turkey meat
  • 2 tbsp oil
  • 4 pt hot water
  • 1 tsp salt
  • 2 small onions
  • 1 celery stick
  • 2 carrots
  • 1 turnip
  • 5 oz each green beans shelled peas and cauliflower florets
  • Pinch white pepper
  • 1 tsp soy sauce
  • Handful chervil


  • Rinse and dry meat.
  • Heat oil in a saucepan, add meat and brown evenly, add the water and salt and bring to the boil.
  • Peel onions, trim and slice celery, add to soup. Simmer for 1 hour.
  • During first 30 minutes, remove any scum that forms, then almost cover pot with lid, allowing some steam to escape.
  • Peel and wash carrots, slice into thin rounds.
  • Peel and chop turnip, wash beans and cut into pieces.
  • Take meat, onions and soup vegetables out of stock by pouring stock through a sieve.
  • Return stock to pan, add carrots, turnip, beans, peas and cauliflower, and simmer for 15 minutes.
  • Chop meat. Wash and chop chervil.
  • Return meat to soup, heat through, season with salt, pepper and soy sauce and sprinkle with chopped chervil.
Calories: 339 kcal
Carbohydrates: 13 g
Protein: 47 g
Fat: 11g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 133 mg
Sodium: 970 mg
Potassium: 783 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 5405 IU
Vitamin C: 17 mg
Calcium: 82 mg
Iron: 2 mg
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