Roasted Turkey and Root Vegetable Soup
2 large parsnips, peeled, diced
2 sweet potatoes, peeled, diced
2 medium carrots, peeled, diced
1 small yellow onion, peeled, diced
2 Tbsp olive oil
1 clove garlic, peeled, minced
2 tsp curry powder
1 tsp fresh ginger, grated
4 cups chicken broth
3 turkey breasts, pan seared, shredded
1/4 cup chives
1 cup plain, 0% fat Greek yogurt
Salt and pepper, to taste
1. Peel and small dice all root vegetables. Heat large soup pot over medium heat, add 1 Tbsp oil, sauté root vegetables for 5 minutes, stirring occasionally. Add curry powder, fresh ginger, onions and garlic, sauté for 5 minutes. Add 4 cups of broth, bring to a boil and reduce to a simmer.
2. In a separate pan, heat over medium heat, add 1 Tbsp of oil, add turkey breast. Pan sear each turkey breast for 4 minutes on each side, remove from pan and set on cutting board. With 2 forks, shred turkey and add to simmering broth and vegetables.
3. Let soup simmer until vegetables are tender. Finely chop chives and add to soup. Add Greek yogurt, and stir to incorporate. Bring back to simmer and serve warm with a dollop of yogurt and sprinkle with chopped chives for garnish.
Note: For this soup you can slice your raw turkey into bite size pieces and place it in to the simmering broth to poach the turkey until it is thoroughly cooked, or you can pan sear it, shred it and than add it back to the soup.
Nutrition per serving
Fat 8 g
Saturated Fat 1g
Sodium 500 mg
Recipe courtesy of Chobani Greek Yogurt