Seed Oil Free Za'atar-Tahini Turkey Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

Seed Oil Free Za'atar-Tahini Turkey Vegetable Soup

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Ingredients

4 servings

Soup

2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 lb ground turkey
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
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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