Turkey and Vegetable Soup

Like a warm hug in a bowl! This hearty, comforting soup packs more nutrition than your medicine cabinet while being gentle on digestion. Plus, it makes your kitchen smell amazing, which counts as aromatherapy during sugar withdrawal. 🍲

Prep Time: 15 minutes (therapeutic vegetable chopping included)

Cook Time: 30 minutes (just enough time to scroll through social media)

Dietary Tags: Gluten-Free, Dairy-Free, Nut-Free

Nutrition Information

Calories: 696 | Protein: 37g | Carbs: 39g | Fat: 37g | Fiber: 11g | Sugar: 9g

Ingredients

• 1 tablespoon olive oil (the good stuff, not the sketchy bottle you've had since college)
• 1 small onion, diced (tears are part of the process)
• 2 carrots, diced (for that pop of orange that makes the soup pretty)
• 2 celery stalks, diced (the vegetable equivalent of a gym rat)
• 1 zucchini, diced (summer squash bringing its A-game)
• 1 lb ground turkey (lean protein that doesn't steal the show)
• 6 cups chicken broth (no added sugar – read those labels like a detective)
• 1 teaspoon dried thyme (because fresh herbs are for people with garden space)
• 1 bay leaf (the mysterious leaf that somehow makes everything taste better)
• 2 cups spinach, chopped (sneaking in greens wherever we can)
• Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
• 1 tablespoon fresh parsley, chopped (for garnish and feeling fancy)

Instructions

1. Heat olive oil in a large pot over medium heat (the bigger the pot, the more leftovers).
2. Add onion, carrots, and celery. Cook until softened, about 5 minutes (this trio is called "mirepoix" if you want to sound fancy).
3. Add ground turkey and cook until browned, breaking it up with a spoon (no turkey boulders, please).
4. Add zucchini, chicken broth, thyme, and bay leaf (the bay leaf must be removed later – it's not a fun surprise for someone to choke on).
5. Bring to a boil, then reduce heat and simmer for 20 minutes (the longer it simmers, the better it tastes, like revenge).