Pescatarian Za'atar-Tahini Turkey Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

4.8

(9)

Pescatarian Za'atar-Tahini Turkey Vegetable Soup

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Ingredients

4 servings

Soup

2 tbsp extra-virgin olive oil
1 lb ground turkey
Chef's tip
Brown 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.
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and sliced into ¼-inch rounds
2 stalks celery, sliced ¼-inch thick
1 medium zucchini, cut into ½-inch cubes
1 can (14 oz) diced tomatoes
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground ginger
½ 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 165°F (74°C) on an instant-read thermometer, about 6–8 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 4–5 minutes.

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