Broccoli Turkey Soup
Ingredients
- 2 lb broccoli
- 2 Tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 onion, finely chopped
- 4 cups low-sodium chicken broth
- 3 cups baby spinach
- ½ cup finely grated Parmesan cheese
- 1 Tbsp lemon zest
- 3 Tbsp lemon juice
- 2 cups shredded leftover cooked turkey or chicken
Instructions
- Cut tops of broccoli into small florets and thinly slice stems.
- Heat oil in large pot on medium, then add garlic and onion. Cook until sizzling, about 2 min. Add broccoli stems, season with ½ tsp each salt and pepper, cover and cook 3 min.
- Add florets and ½ cup water, cover immediately and steam until bright green, 3 to 6 min. Transfer half of florets to bowl and set aside.
- Add broth and spinach and simmer 10 min. Add Parmesan, and lemon zest and juice then puree with immersion blender or standard blender. Stir in turkey and reserved broccoli florets.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
345
|
345
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 27 | 27 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 885 | 885 |
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