Eosinophilic Esophagitis Friendly Cilantro-Lime Turkey Vegetable Soup
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.6(15)
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 ½ lb ground turkey
- 1 can (14 oz) diced tomatoes
- 6 cups chicken broth
- 2 medium zucchini, diced
- 2 cups baby spinach
- ½ cup fresh cilantro, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- salt, to taste
For serving
- lime wedges, for serving (optional)
- sliced avocado, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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