Turkey Vegetable Soup
Bright, wholesome, nourishing, and full of vitamins! My soup is light and not the least bit greasy. It comes together quickly, with no fuss or effort. It's good for grown-ups and even little ones, as long as you go easy on the hot spices. The meat is tender and makes a wonderfully light broth. Give it a try and this recipe just might become one of your favorites.
vasilNa
Recipe author
Turkey Vegetable Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 %
3 g
Fats 0 %
0 g
Carbohydrates 63 %
5 g
35 kcal
GI:
100
/
0
/
0
- Here's all it takes to make this wonderful soup: 1. Rinse the turkey, put it in a pot, and cover with water. 2. While the turkey cooks, prep the vegetables. Wash and peel the onion, carrot, bell pepper, and potatoes. Cut them up and add them to the soup. 3. Shred the tender young cabbage and add it to the pot. 4. Add your seasonings — bay leaf, peppercorns, and dried dill all work well here. Salt to taste. 5. As soon as the vegetables are tender, turn off the heat right away so nothing overcooks. Ladle into bowls, sprinkle with fresh herbs, and that's it — your wonderful soup is ready!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Water - 0 kcal/100g
- Table salt - 0 kcal/100g
- Turkey fillet - 84 kcal/100g
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