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🍲 Creamy Zucchini Turkey Soup with Basil

310 kcal · 35 min · 4 servings

Ingredients

• 300 g Ground turkey
• 400 g Zucchini
• 1 Stück Onion
• 2 Stück Cloves of garlic
• 750 ml Chicken broth
• 100 ml Heavy cream
• 10 Blätter Fresh basil
• 1 EL Olive oil
• 1 TL Salt
• 1 Prise Black pepper

Instructions

1. 1. Wash the zucchini and cut it into coarse cubes. Peel the onion and garlic and chop them finely.
2. 2. Heat the olive oil in a large pot. Brown the ground turkey, crumbling it with a spoon, and remove it from the pot.
3. 3. Add the onions and garlic to the remaining fat. Sauté them over medium heat for 3 minutes until translucent and soft.
4. 4. Add the zucchini cubes and chicken broth to the pot. Bring the mixture to a boil, reduce the heat, and let it simmer for 15 minutes until the zucchini is tender.
5. 5. Puree the soup completely smooth with an immersion blender. Stir in the heavy cream and the ground turkey.
6. 6. Season the soup with salt and pepper. Taste and stir in the fresh basil leaves at the end before serving the soup.

Nutrition per serving

• kcal: 310
• Protein: 28 g · Fett/Fat: 10 g · Carbs: 22 g