🍽️ Sprout Vegetable Soup with Turkey Strips

Name: Sprout Vegetable Soup with Turkey Strips
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g turkey breast fillet; 5 large carrots; 8 medium potatoes; 100 g alfalfa sprouts; 100 g mung bean sprouts; 2 yellow bell peppers; 20 g butter; 1 l vegetable broth; 1 tsp coriander powder; salt; pepper

311 kcal · 30 min · 4 servings

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Ingredients

200 g turkey breast fillet
5 large carrots
8 medium potatoes
100 g alfalfa sprouts
100 g mung bean sprouts
2 yellow bell peppers
20 g butter
1 l vegetable broth
1 tsp coriander powder
salt
pepper

Instructions

1. Rinse the turkey breast and cut it into small cubes.
2. Peel the carrots and slice them into thick rounds.
3. Peel the potatoes and cut them into medium-sized chunks.
4. Wash the sprouts thoroughly and shake off excess water.
5. Wash the bell peppers, cut them in half, and remove the seeds.
6. Cut the deseeded bell peppers into long strips.
7. Heat the butter in a large pot over medium-high heat.
8. Fry the turkey cubes on all sides until they are golden brown.
9. Add the carrots and potatoes to the pot.
10. Sauté the vegetables for two minutes, stirring constantly.
11. Deglaze the mixture with the vegetable broth.
12. Bring the soup to a boil.
13. Add the pepper strips and the coriander.
14. Reduce the heat to medium and cover the pot.
15. Let the soup simmer for about 30 minutes.
16. Check if the vegetables are tender.
17. Season the soup to taste with salt and pepper.
18. Serve the hot soup garnished with the various sprouts.

Nutrition per serving

kcal: 311
Protein: 20 g · Fett/Fat: 5 g · Carbs: 44 g