Carb Smart Turkey and Mushroom Soup
with Crispy Shallots
You won't miss the potatoes in this mushroom and turkey soup! This meal is filled to the brim with veggies and topped with crispy shallots for a salty punch!
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 Wheat)
113 g
Mushrooms
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
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 May contain Soy, Walnuts, Sesame)
14 g
Parsley and Thyme
113 g
Mirepoix
170 g
Butternut Squash, cubes
Not included in your delivery
0.06 tsp
Salt*
1.33 tbsp
Oil*
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.
- Thinly slice mushrooms.
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1 tsp (2 tsp) oil, then turkey.
- Cook, breaking up turley 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 juices from the bowl.
- Sprinkle flour into the pot. Cook, stirring often, until veggies and turkey are coated, 1 min.
- Add broth concentrate, soy sauce, butternut squash 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.
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the pork.**