Lemon Turkey Soup


  • 1 tablespoon olive oil
  • ½ cup chopped red onion
  • 1 clove garlic, minced
  • ¾ cup thinly sliced carrots
  • ½ cup chopped celery
  • ⅓ cup diced red bell pepper
  • 2 cups turkey stock
  • 1 cup diced cooked turkey
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 2 cups fresh baby spinach leaves
  • 1 pinch sea salt
  • fresh ground black pepper to taste
  • Directions

  • Step 1

    Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.


  • Step 2

    Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.

  • Step 3

    Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.

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