Turkey and Zucchini Soup
This is such a hearty stew, and you will love the unique combination of coconut and smoked bacon that comes through. It is a unique combination of flavors, but that is what makes this soup so comforting and special! The soup will serve 3-4 people, but the macros are calculated to serve four.
Chef Tips:
- If your celery, carrots, or zucchini are very large, halve them lengthways before slicing to ensure even-sized pieces.
- When cooking ground meat, use a wooden spoon initially to break up the pieces in the pan.
Turkey and Zucchini Soup
This hearty turkey and zucchini soup is light yet satisfying, perfect for any time of year. With a flavorful broth and wholesome goodness, it’s a comforting dish the whole family will love.
Ingredients
- 3.5 oz smoked bacon lardons
- 2 tbsp olive oil
- ½ onion, finely chopped
- 1 clove garlic, crushed with a garlic press
- 1 medium carrot, sliced
- 1 stick celery, chopped
- 2 medium zucchini courgette, sliced
- 17.6 oz ground turkey (we use Butcher Box meat)
- 3 sprigs thyme leaves picked (plus extra sprigs to garnish)
- 4 cups chicken stock
- 1 can coconut milk (14 oz)
- 1 tsp dried oregano
- sea salt
- freshly ground black pepper
Instructions
- In a large, non-stick saucepan, fry the bacon lardons over medium-high heat until partially crispy. Remove the bacon and place onto a plate or tray lined with kitchen paper. Set aside to keep warm.
- Heat 1 tablespoon olive oil in the same pan and add the onion, garlic and celery. Cook over medium heat for 10 minutes until just starting to soften.
- Add the carrot and zucchini and increase the heat to medium-high. Stir continuously to allow the carrots and zucchini to start to caramelize.
- Remove all the vegetables from the pan and place them into a large bowl.
- Add the second tablespoon of olive oil to the same pan used and add the ground turkey. Cook over high heat until the turkey is completely cooked through and starting to brown (see Tip).
- Return all the vegetables to the pan (along with any juices in the bowl), along with the picked thyme leaves, dried oregano, and half the bacon lardons. Stir well to combine.
- Pour in the chicken stock and coconut milk and bring to a simmer. Continue to simmer for around 20 minutes until the vegetables are completely tender. Taste the soup and adjust the seasoning with salt and pepper.
- Divide the soup between your bowls and garnish each bowl with the remaining bacon lardons and a few thyme sprigs.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 16gProtein: 47gFat: 34gSaturated Fat: 21gCholesterol: 70mgSodium: 1110mgPotassium: 1130mgFiber: 4gSugar: 8g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.