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Turkey Rosemary Sweet Potato Soup
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
1
tablespoon
coconut oil
1
medium
onion
chopped
2
medium cloves
garlic
minced
1
large
boneless skinless turkey breast
cubed
2
medium
sweet potatoes
peeled and chopped
5
cups
low sodium chicken broth
or use homemade
4
cups
chopped kale
sea salt and freshly ground black pepper
to taste
1
tablespoon
grated lemon zest
Instructions
Melt the coconut oil in a large saucepan with a tight-fitting lid over medium heat. Add onion and garlic; cook for 5 minutes.
Add turkey and sweet potato; cook for 5 minutes or until turkey is brown. Add remaining ingredients (broth through lemon zest); stir to combine.
Reduce heat then cover and simmer for 20 minutes or until turkey is cooked through and vegetables are tender. Serve warm.
Notes
SERVING SUGGESTION:
A relish tray of carrot and celery sticks, cherry tomatoes, and cucumber spears.
NUTRITION:
338 Calories; 5g Fat; 45g Protein; 29g Carbohydrate; 4g Dietary Fiber; 70mg Cholesterol; 742mg Sodium. Exchanges: 1 Grain (Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fat.
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