Red Meat Allergy Friendly Cilantro-Lime Turkey Vegetable Soup
Total time1 hr 5 min
Prep time20 min
Cook time45 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!