Light soup with lean turkey, colorful vegetables, and spiralized zucchini noodles for a healthy low-carb dinner.
# Components:
→ Protein
01 - 12 oz ground turkey, lean (93% or higher)
→ Vegetables
02 - 2 medium zucchini, spiralized into noodles
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - 1 cup baby spinach
08 - 1 cup cherry tomatoes, halved (optional)
→ Broth & Seasonings
09 - 5 cups low-sodium chicken or turkey broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper, to taste
15 - Juice of 1/2 lemon (approximately 1 tablespoon)
16 - Fresh parsley, chopped, for garnish
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 4–5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey to the pot. Cook, breaking it apart with a spoon, until no longer pink (approximately 5 minutes).
04 - Pour in chicken or turkey broth. Add thyme, oregano, crushed red pepper flakes if using, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to a simmer. Add cherry tomatoes if using and cook for 10 minutes until vegetables are tender.
06 - Add zucchini noodles and baby spinach to the pot. Simmer for 3–4 minutes until zucchini noodles reach tender texture but remain slightly firm.
07 - Stir in lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve immediately while hot.
