Eosinophilic Esophagitis Friendly Smoky Paprika Turkey Vegetable Soup
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
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 1 lb ground turkey
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups low-sodium chicken broth
- 2 medium zucchini, halved lengthwise and sliced ½-inch thick
- 2 cups baby spinach, loosely packed
- 1 tsp salt, plus more to taste
- 1–2 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (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 and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the red bell pepper and garlic and cook, stirring frequently, until the garlic is fragrant and the pepper has softened slightly, about 2 minutes. Watch the garlic closely so it does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!