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6 Serves
106 Mins
42 g
9 g
53 g
Prepare the turkey by cutting it into serving-sized pieces and cleaning it thoroughly.
Ingredients, vitamins, and health benefits
Turkey
Olive Oil
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SyrianVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
467 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
378 mg / 1,250 mgPotassium
729 mg / 4,700 mgSodium
967 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
81 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
17 g / 20 gCholesterol
287 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a large pot, heat the olive oil over medium heat.
Sauté the chopped onions and minced garlic until they are fragrant and translucent.
Add the turkey pieces and brown them slightly on all sides.
Add the chopped carrots and vegetable broth to the pot, bringing the mixture to a gentle boil.
Reduce the heat and simmer the soup for 60 minutes until the turkey is tender and the flavors have melded.
Season the soup with salt and black pepper to taste before serving hot.
Onion
Minced Garlic
Carrots
Vegetable Broth
Salt
Black Pepper
Vitamin A
329 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
467 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
378 mg / 1,250 mgPotassium
729 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
17 g / 20 gCholesterol
287 mg / 300 mgCaffeine
0 mgNet Carbs
53
g27
g11
g
GreekZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
81 µg / 55 µgAlcohol
0 g