Carb Smart Turkey and Mushroom Soup
with Crispy Shallots and Garlic Toasties
You won't miss the potatoes in this turkey and mushroom soup! This meal is filled to the brim with veggies and topped with crispy shallots for a hit of saltiness!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
113 g
Mushrooms
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
2 unit(s)
Garlic, cloves
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
14 g
Parsley and Thyme
113 g
Mirepoix
1 unit(s)
Zucchini
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
1.33 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.Thinly slice mushrooms. Halve zucchini lengthwise, then cut into 1/4-inch half moons.
Heat a large pot over medium-high heat. When the pot is hot, add 1 tsp (2 tsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**Using a slotted spoon, transfer to a large bowl, reserving turkey fat in the pot.
Reduce heat to medium, then add 1 tbsp (2 tbsp) butter, mirepoix, mushrooms, zucchini, thyme and half the garlic to the pot with turkey fat. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add turkey and any turkey juices from the bowl. Sprinkle flour into the pot. Cook, stirring often, until flour coats veggies and turkey, 1 min.
Add broth concentrates, soy sauce and 2 1/4 cups (4 1/2 cups) water to the pot. (TIP: Reduce to 2 cups [4 cups] water if you prefer a heartier soup!) Season with salt and pepper. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until soup thickens slightly, 12-15 min.
Meanwhile, combine remaining garlic and 1 tbsp (2 tbsp) oil in a small bowl. Halve ciabatta, then cut into 2-inch-thick strips. Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil. Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on toasties so they don't burn!)
Divide turkey and mushroom soup between bowls. Top with half the crispy shallots (use all for 4 ppl).Sprinkle parsley over soup and garlic toasties.Serve garlic toasties alongside soup.
