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Andrew Fowler

Ground Turkey Vegetable Soup

Print Recipe
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 oven to 450°F. Place tomatoes cut-side up on a rimmed sheet. Brush with 1 tablespoon oil; season with 1/2 teaspoon salt and pepper. Roast 25–30 minutes until soft and browned-edged. Chop; reserve juices.
  2. Meanwhile, heat remaining oil in a soup pot over medium. Cook turkey and onion 8–10 minutes, breaking up turkey, until it reaches 165°F on a thermometer. Stir in garlic for 30 seconds.
  3. Add turnips, carrots, broth, thyme and remaining salt. Bring to a simmer; cook 8 minutes.
  4. Add cauliflower and roasted tomatoes with juices. Simmer 10–12 minutes until vegetables are tender.
  5. Add spinach; cook 2 minutes until wilted. Remove from heat; stir in vinegar.