Turkey And Vegetable Soup
|Olive oil||1 Teaspoon|
|Turkey breast||1 Pound|
|Carrots||1 Cup (16 tbs)|
|Sweet onion||1 Cup (16 tbs)|
|Peas||1 Cup (16 tbs)|
|Almond milk||4 Cup (64 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Quinoa flour||2 Tablespoon|
|Extra virgin olive oil spray||1|
The first thing you want to do is sauté your carrots, onions and celery. Spray down a medium size soup pot with extra virgin olive oil spray, set on medium heat and sauté your veggies until tender.
Now drop in your butter and allow to melt. Drop in your quinoa flour and allow to cook through and coat the veggies.
Pour in your almond milk, chicken broth and add your seasoning.
Add your cauliflower and peas and allow to cook until your cauliflower is tender.
Once your cauliflower is tender add your turkey breast and then you can let your pot simmer covered on the stove for about half an hour to allow the flavors to come together. Serve and enjoy!
Serving size: Complete recipe
Calories 4136 Calories from Fat 1917
% Daily Value*
Total Fat 223 g343.1%
Saturated Fat 122.5 g612.4%
Trans Fat 0 g
Cholesterol 359.4 mg119.8%
Sodium 1830.8 mg76.3%
Total Carbohydrates 413 g137.6%
Dietary Fiber 50.3 g201.3%
Sugars 283 g
Protein 147 g294.6%
Vitamin A 480.7% Vitamin C 399.8%
Calcium 58.4% Iron 62.9%
*Based on a 2000 Calorie diet