Spicy Turkey Soup

Prep time: 5 minutes | Cooking time: 45 minutes | Servings: 6

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup onion (diced)
  • 1 cup celery (diced)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons flour
  • 3/4 tablespoon curry powder
  • 1/4 teaspoon cinnamon
  • 4 cups low-sodium chicken broth
  • 2 cups carrots (chopped)
  • 2 cups spinach (chopped)
  • 3 small red potatoes (diced)
  • 3 cups cooked turkey (skin removed, diced)
  • Optional garnish: cranberry sauce or chutney

Live Well Tips

  • Curry is a mix of spices like ginger, garlic and turmeric originally from India.
  • Heating spices in oil is called “blooming” and makes their flavor stronger.
  • Substitute turkey for chicken or any other type of lean poultry.

Directions

  1. Wash hands with soap and water.
  2. Heat the olive oil and butter in a large pot over medium heat. Add the onion and celery and cook for about 7 minutes, stirring occasionally.
  3. Stir in flour, curry powder, and cinnamon and cook for 2-3 minutes, stirring constantly.
  4. Pour in chicken broth and scrape up any brown bits at the bottom of the pan.
  5. Bring to a simmer. Then add carrots, spinach, potatoes, and turkey.
  6. Bring to a boil. Then reduce the heat to low.
  7. Simmer (covered) for about 30 minutes, stirring occasionally.
  8. Serve in bowls and garnish with a spoonful of cranberry sauce or chutney.

Cook Together! Making Recipe with Kids

This soup is a veggie packed way to use leftovers from a turkey dinner. Add rice or spaghetti noodles for a flavorful twist on the usual chicken soup!

Easy Tasks

  • Gather ingredients and equipment
  • Wash fresh foods, drain, and pat dry

Intermediate Tasks

  • Measure all ingredients and place in pot
  • Tear spinach leaves

Difficult Tasks

  • Chop onion, celery, carrots and potatoes
  • Bring soup to boil and simmer
  • Dish soup into bowls and garnish with cranberry sauce or chutney

Nutrition Facts

Serving size 1 cup: Calories–280; Protein–26g; Carbohydrate–26g; Total Fat–9g; Saturated Fat–3g; Cholesterol–56mg; Fiber–4g; Sodium–339mg; Vitamin C–13mg; Vitamin A–424mcg; Iron–3mg; Calcium–75mg

Adapted from USDA Center for Nutrition Policy and Promotion