Old-Fashioned Turkey and Tomato Soup
🍳 Cook: 25 min
Nutrition
per per serving194
Calories
18.8g
Protein
12.7g
Carbs
7.9g
Fat
Ingredients
| 1 pound | 455 g | turkey thighs |
| 1 | medium-sized leek, chopped | |
| 1 | celery stalk, chopped | |
| 0.5 teaspoon | 2.5 ml | dried rosemary |
| 2 | bay leaves | |
| 0.5 teaspoon | 2.5 ml | cayenne pepper |
| 5 cup | 1.2 l | turkey bone broth |
| 2 tablespoon | 30 ml | fresh coriander, roughly chopped |
| 0.5 teaspoon | 2.5 ml | ginger-garlic paste |
| 1 | carrot, chopped | |
| 1 | can diced tomatoes (28-ounce) | |
| 1 tablespoon | 15 ml | peanut oil |
| — | sea salt and ground black pepper |
Instructions
- Old-Fashioned Turkey and Tomato Soup (Ready in about 25 minutes | Servings 5)
Per serving: 194 Calories; 7.9g Fat; 12.7g Carbs; 18.8g Protein; 7.4g Sugars
- Press the "Saute" button to preheat your Instant Pot. Heat the peanut oil until sizzling. Cook the leek until tender.
- Add the ginger-garlic paste, tomatoes, celery, carrot, rosemary, bay leaves, salt, black pepper, cayenne pepper, turkey thighs, and broth.
- Secure the lid. Choose the "Soup" setting and cook for 20 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Remove the turkey thighs from the soup, shred the meat and discard the bones. After that, return the meat to the Instant Pot.
- Divide among five soup bowls. Top each bowl with fresh coriander and serve immediately.