Turkey Lime Soup
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- 2 tablespoon(s) vegetable oil
- 0.5 cup(s) onion diced
- 1 cup(s) celery chopped
- 1 cup(s) carrots chopped
- 2 stalk(s) broccoli chopped
- 0.5 teaspoon(s) cumin
- 0.5 teaspoon(s) coriander
- 2 limes rind & wedges
- 1 stick(s) cinnamon optional
- 1 pinch(s) black pepper
- 1 pinch(s) sea salt or to taste
- 8 cup(s) Chicken or Turkey Broth unsalted / low fat
- 6 cup(s) turkey cooked
- 8 ounce(s) penne pasta dry wheat or rice
- 1. Heat vegetable oil in a soup pot over medium heat. Add onion, celery, carrot, broccoli stalk and let soften, stirring occasionally, for about 5 minutes.
- 2. Toast the cumin and coriander in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with .5 tsp lime rind, pinch of shredded cinnamon, a pinch of pepper and sea salt.
- 3. Add the broth, broccoli flower and bring to a boil, then reduce to a brisk simmer. Add cooked Turkey chunks. Cook for 15 minutes, then taste for lime and spices and adjust. Keep hot, covered, over very low heat.
- 4. Add a pinch of salt, 200g of penne noodles (or other pasta noodles) in a litre of boiling water. cook al dente (about 12 mins but refer to package).
- Add to soup.
- 5. Ladle about 1 cup soup into each bowl, then flavour with a generous squeeze of lime juice.
This recipe is a personal recipe added by JodiCassidy and has not been tested or endorsed by MyRecipes.
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Turkey Lime Soup Recipe at a Glance
- COURSE: Soups/Stews