9.5g protein per 100 cal
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
Ingredients
Optional toppings
Equipment
- Cutting board and knife
- Large skillet
- Large pot or dutch oven
- Cooking spoons
Instructions
-
Wash and prepare all produce as described above.
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In a large Dutch oven, add 1 tbsp of olive oil over medium heat. Add ground turkey, cooking until no longer pink. Drain and set aside.
-
In the same dutch oven, add 1 tbsp of olive oil over medium heat. Once fragrant, saute the celery and carrots veggies are softened, about 5-8 minutes.
-
Add the pre-cooked meat mixture to the skillet. Season with salt and pepper, to taste, and stir to combine.
-
Add oregano, paprika, bone broth, and potatoes. Bring to a boil. Cover and reduce the heat to low. Simmer for 10-15 minutes.
-
Using a potato masher or fork, slightly mash the potatoes. Add the milk, cheese, pickle juice, and ketchup to the soup. Stir until the cheese is fully melted.
-
Garnish with optional toppings of choice and serve warm. Enjoy!
Nutrition
Per serving (481g): Calories 389kcalProtein 37gCarbs 31gFat 13g
Nutrition is an estimate and will vary with the brands and amounts you use.