Spicy Turkey, Quinoa and Vegetable Soup

Serves: 4-6 | Prep: 15 minutes | Cooking: 1 hour & 15 minutes | Dairy Free – Gluten Free

INGREDIENTS

500g ground turkey

8 cups water

4 tablespoons miso paste

1 tin crushed tomatoes

2 carrots, sliced

1 cup button mushrooms, sliced

4 garlic cloves, crushed

2 teaspoons cumin powder

2 teaspoons coriander powder

1 small bird’s eye chilli, seeds removed and finely chopped

1 small head cabbage, shredded

1 cup quinoa, uncooked

½ cup fresh coriander with stems, finely chopped

½ cup fresh flat-leaf parsley, finely chopped

Extra virgin olive oil

SHOPPING LIST

500g ground turkey

4 tablespoons miso paste

1 tin tomatoes, crushed

2 carrots

100g button mushrooms

4 garlic cloves

1 small bird’s eye chilli

1 small head cabbage

200g quinoa

1 bunch fresh coriander

1 bunch fresh flat-leaf parsley

Extra virgin olive oil

Cumin powder

Coriander powder

UTENSILS LIST

Heavy based frying pan

Measuring cups/spoons

Sharp knives

Serving bowls

METHOD

1. In a saucepan, add a little olive oil and brown the turkey, half the garlic, chilli, cumin and coriander powder. Set aside.
2. In a separate large saucepan, combine water, miso, tomatoes, carrots, remaining garlic, cabbage and quinoa. Bring to a boil. Lower temperature and simmer for 20-30 minutes.
3. Place the cooked turkey in the saucepan with other ingredients.
4. Stir through the herbs.
5. Serve in bowls.

Tip: This soup freezes well and makes the perfect healthy companion on a chilly winter’s night.