Eosinophilic Esophagitis Friendly Turkey Vegetable Soup with Dill & Chive
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.9(14)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 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 parsnips, peeled and cut into ½-inch pieces
- 2 medium zucchini, cut into ½-inch half-moons
- 1 ½ lb boneless, skinless turkey breast, cut into ¾-inch cubes
- 8 cups bone broth
- 1 tsp fine sea salt, plus more to taste
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ cup fresh dill, roughly chopped
- ¼ cup fresh chives, thinly sliced
- 1 tbsp fresh lemon juice
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. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- 2
Add the carrots, celery, and parsnips to the pot and stir to coat with the oil. Cook, stirring occasionally, until the vegetables begin to soften at the edges, about 4 minutes.
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