Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 12 oz (340 g) lean ground turkey, 93% lean
- 1 small onion (100 g), diced
- 2 garlic cloves (6 g), minced
- 3 cups (720 ml) low-sodium chicken broth
- 1 tsp (2 g) ground cumin
- 2 tsp (10 ml) olive oil
- 2 cups (150 g) sliced mushrooms
- 1/3 cup (60 g) quick-cooking barley
Method
- Heat oil in a saucepan. Cook onion for 4 minutes, then add garlic and cumin and stir for 30 seconds.
- Add turkey and cook 5–7 minutes, breaking it into small pieces.
- Add broth and the listed soup additions, keeping spinach aside if using. Bring to a boil, then simmer 20–25 minutes until lentils, barley or root vegetables are tender and turkey reaches 165°F (74°C).
- For the spinach version, stir in spinach for the last 2 minutes. Divide the soup between two deep bowls.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Gluten. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 450 kcal · Protein 40 g · Carbohydrates 32 g · Fat 18 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.