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. 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. 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. 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. 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).
  5. Add to soup.
  6. 5. Ladle about 1 cup soup into each bowl, then flavour with a generous squeeze of lime juice.
September 2013

This recipe is a personal recipe added by JodiCassidy and has not been tested or endorsed by MyRecipes.

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