High Fructose Corn Syrup Free Za'atar-Tahini Turkey Vegetable Soup
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Learn more āIngredients
4 servings
Soup
- 2 tbsp extra-virgin olive oil
- 1 lb ground turkey
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced into Ā¼-inch rounds
- 2 stalks celery, sliced Ā¼-inch thick
- 1 medium zucchini, cut into Ā½-inch cubes
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp ground turmeric
- 1 tsp ground cumin
- Ā½ tsp ground ginger
- Ā½ tsp black pepper
- 1 tsp salt, plus more to taste
- 2 cups baby spinach, loosely packed
Za'atar-Tahini Finish
- 3 tbsp tahini
- 2 tbsp za'atar
- 2 tbsp fresh lemon juice
For serving
- 2 tbsp fresh 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-high heat until shimmering. Add the ground turkey and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 165Ā°F (74Ā°C) on an instant-read thermometer, about 6ā8 minutes. Transfer the cooked turkey to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion and celery to the same pot and cook, stirring occasionally, until softened and translucent, about 4ā5 minutes.
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