Description
A hearty and nutritious Spinach Sweet Potato Soup featuring extra-lean ground turkey, vibrant vegetables, and warming spices. This comforting soup is easy to prepare on the stovetop and packed with flavor, perfect for a wholesome meal any day of the week.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- ½ lbs extra-lean ground turkey
- 2 garlic cloves, minced
- ¾ cup yellow onion, diced
- ½ cup celery, diced
- ½ cup red pepper, diced
- 1 tsp dried parsley
- 1 cup sweet potato, diced
- 5 cups vegetable broth
- 2 cups fresh spinach
- Pinch cayenne pepper
- Salt, to taste
- Pepper, to taste
Instructions
- Heat oil and cook turkey: In a large pot over high heat, add olive oil. Once hot, reduce heat to medium. Add ground turkey and minced garlic, stirring occasionally. Cook for about 10 minutes until turkey is browned and cooked through.
- Sauté vegetables: Add diced onions, celery, red peppers, and dried parsley to the pot. Cook, stirring often, until onions turn golden brown, developing rich flavor.
- Add sweet potatoes and broth: Stir in diced sweet potatoes and pour in vegetable broth. Bring the mixture to a boil to start cooking the sweet potatoes.
- Simmer soup: Reduce heat to medium-low and simmer the soup for 10 to 15 minutes until sweet potatoes are tender and flavors meld.
- Add spinach and seasonings: Stir in fresh spinach, cayenne pepper, salt, and black pepper. Cook for an additional 4 minutes until spinach wilts and soup is heated through.
- Taste and adjust seasoning: Sample the soup and add any additional salt, pepper, or cayenne as desired to enhance the flavor.
Notes
- Cut sweet potatoes into evenly sized pieces for uniform cooking; pre-cut sweet potatoes can save prep time.
- If you don’t have spinach, substitute with kale or other leafy greens.
- Ground turkey can be replaced with any other ground meat of your choice.
- To store: Refrigerate leftover soup in an airtight container for up to 5 days.
- To reheat: Warm soup on the stovetop or microwave until hot.
- To freeze: Store soup in a freezer-safe container with space left for expansion; freeze for up to 3 months.
