High Fructose Corn Syrup Free Harissa-Orange Turkey Vegetable Soup
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 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, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp harissa paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 lb ground turkey
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 tsp orange zest
- 2 tbsp fresh orange juice
- 2 cups baby spinach, loosely packed
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 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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