Spicy Turkey & Cabbage Soup

Rebeka Bergin Rebeka Bergin

    Heat a tablespoon of Olive Oil in a pot on medium heat and sauté the Onion and Bell Pepper for 3 minutes. Add the Garlic and sauté for another 30 seconds, then add Dried Chili Flakes (add less if you have a low heat tolerance), Ground Cumin, Ground Coriander, and Smoked Paprika. Season with Sea Salt & Black Pepper, then fry the spices off for 1 minute. Add the Ground Turkey and fry for 3-5 minutes, until the turkey is cooked.

    Add the Chopped Tomatoes, Green Cabbage, Chicken/Vegetable Stock (or 1 stock pot/cube plus 3 cups of water), Bay Leaf, and Dried Oregano and Season with Sea Salt & Black Pepper. Bring the pot to the boil, reduce the heat, cover, and simmer for 30-35 minutes, stirring occasionally.

    *If you are gluten intolerant, always check the packaging on stock and stock pots/cubes as some brands contain wheat flour.

Article ID,18334253113,Servings,4,Paper Link,https://paper.dropbox.com/doc/Spicy-Turkey-Cabbage-Soup--Aa_EZrg_W4XDMKS6vm_J5KHfAg-fZLREb2KGgRmWqMNpLmze
Allergens,Nut-Free,Soy-Free,Gluten Free,Egg-Free,Milk Free,Seafood-Free
Suitability,Fat-Loss,Gluten Free,Keto,Low-Carb

Lean Ground Turkey,400g
Green Bell Pepper,1,chopped
Green Cabbage,4 Cups,chopped
Olive Oil,1 Tablespoon
Garlic,3 Cloves ,minced
Ground Cumin,2 Teaspoons
Ground Coriander,1 Teaspoon
Smoked Paprika,1 Teaspoon
Dried Chili Flakes,1 Teaspoon
Dried Oregano,1 Teaspoon
Chopped Tomatoes,400g Can
Chicken Stock*,3 Cups
Bay Leaf,1
Sea Salt & Black Pepper,To Taste,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.