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one ordinary bowl of red tomato broth containing small ground-turkey crumbles, white cauliflower florets, pale turnip cubes, thin carrot rounds and wilted spinach, with no shredded turkey, pasta, rice, beans, cheese or garnish
Andre Lewis

Ground Turkey Vegetable Soup

Roasted tomatoes give the broth enough depth for the ground turkey and pale fall vegetables without adding a heavy sauce. Break the turkey into small crumbles as it cooks, leaving them loose enough to spread through the soup. Turnip and cauliflower need different amounts of time, so the turnip gets a short head start. Spinach goes in after both are tender. This is a useful soup when you want vegetables in most spoonfuls but still want a little meat throughout the pot, rather than a large piece that needs cutting at the table.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ripe plum tomatoes halved lengthwise
  • 2 tbsp olive oil divided
  • 1 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 lb 93% lean ground turkey
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 2 medium turnips peeled and cut into 1/2-inch cubes
  • 2 medium carrots cut into 1/4-inch rounds
  • 5 cups low-sodium chicken broth
  • 1/2 tsp dried thyme
  • 3 cups small cauliflower florets
  • 3 cups baby spinach roughly chopped
  • 1 tbsp red wine vinegar

Method
 

  1. Heat the oven to 450°F. Place tomato halves cut-side up on a rimmed sheet, brush with 1 tablespoon oil and season with 1/2 teaspoon salt and pepper. Roast for 25 to 30 minutes until softened with browned edges, then chop coarsely, saving the juices.
  2. Meanwhile, heat remaining oil in a soup pot over medium heat. Cook ground turkey and onion for 8 to 10 minutes, breaking turkey into small crumbles, until turkey reaches 165°F. Stir in garlic for 30 seconds.
  3. Add turnips, carrots, broth, thyme and remaining salt. Bring to a simmer and cook for 8 minutes.
  4. Add cauliflower and chopped roasted tomatoes with their juices. Simmer for 10 to 12 minutes until turnips, carrots and cauliflower are tender.
  5. Stir in spinach and cook for 2 minutes until wilted. Remove from the heat, stir in vinegar and divide among 6 bowls.