Eosinophilic Esophagitis Friendly Rosemary-Garlic Turkey Vegetable Soup
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 lb boneless, skinless turkey breast, cut into ¾-inch cubes
- ½ tsp fine sea salt, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 2 medium zucchini, cut into ½-inch half-moons
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 6 cups bone broth
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Season the turkey cubes with 1/4 tsp of the salt, then add them to the pot in a single layer. Cook undisturbed for 3 minutes, then stir and cook for 2 more minutes, until the pieces are opaque on all sides and register 165°F (74°C) on an instant-read thermometer. Transfer the turkey to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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