Pescatarian Harissa-Orange Turkey Vegetable Soup
Total time55 min
Prep time15 min
Cook time40 min
4.9(7)
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Learn more →Ingredients
4 servings
- 2 tbsp 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
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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