Vegan Smoky Paprika Turkey Vegetable Soup
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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
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 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.
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