Description
A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a ‘light’ meal after the heaviness of the holidays. Enjoy!
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped red onion
- 1 clove garlic, minced
- ¾ cup thinly sliced carrots
- ½ cup chopped celery
- ⅓ cup diced red bell pepper
- 2 cups turkey stock
- 1 cup diced cooked turkey
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 2 cups fresh baby spinach leaves
- 1 pinch sea salt
- fresh ground black pepper to taste
Instructions
- Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant
- about 2 minutes. Add carrots
- celery
- and red bell pepper; cook and stir until carrots begin to soften
- 8 to 10 minutes.
- Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend
- about 20 minutes.
- Stir cooked turkey
- lemon juice
- and lemon zest into turkey stock mixture; simmer until heated through
- about 5 minutes. Add spinach leaves
- salt
- and black pepper; simmer until spinach wilts and turns bright green
- 1 to 2 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4