This Turkey Quinoa Soup recipe is great to have on hand! If you are looking for something that is a little different than traditional soups, this is it! It is packed with protein and flavor! When served with some bread or a salad it is an excellent meal for a cold day!
I like that this soup has some protein in it with the addition of ground turkey and quinoa. That way you can make a meal out of it without having to cook something else. Just add a salad or some bread! My favorite bread is my Sourdough Loaf Recipe which you can find here!
Like most soups, this Turkey Quinoa Soup freezes really well. I like to freeze it in smaller containers so I can take it out for meals throughout the winter. Whenever you freeze your soup, be sure to label it! When you have different soups in the freezer, they can start to look the same. I like to use a piece of masking tape as a label, and then write the name and the date on it with a sharpie. The date is also important because it is easy for things to get lost in a freezer! And if you add the date then you don’t have to try to remember when you made it.
You will find the Turkey Quinoa Soup recipe below. Since it is a soup, no need to adjust for altitude! However, if you are at high-altitude keep in mind it might take a bit longer for your vegetables to cook. I hope you enjoy the recipe! Be sure to comment if you try it out or have any questions!
Turkey Quinoa Soup
- Large Soup Pot
- Sauté Pan
- 1 lb ground turkey
- 2 tbsp avocado oil
- 1 1/2 cups chopped red bell pepper (1 large bell pepper)
- 1 1/2 cups sliced carrots
- 4 cups diced potatoes (about 1/2" cubes)
- 6 cloves garlic (minced)
- 1 1/2 cup chopped onion (1 medium onion)
- 8 cups low sodium vegetable broth (two 32 oz. containers)
- 3 cups water
- 3/4 cup quinoa
- 1/3 cup creamy peanut butter
- 2 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp fresh chopped parsley
- Put 1 tbsp. of avocado oil in your sauté pan. Add the ground turkey and season with salt and pepper as you would like. Brown the meat over medium heat.
- Start chopping the red bell pepper, carrots, potatoes. Set them aside in a large bowl or on a cutting board.
- Mince the garlic and set aside separately.
- Chop the onion. Add to the large soup pot with the remaining 1 tbsp of avocado oil. Over medium heat cook the onion until softened, about 5 minutes. Then add in the garlic and cook for about 1 minute.
- Add in the vegetable broth, water, red bell pepper, carrots, potatoes.
- Add in the quinoa, peanut butter, turmeric, cumin, cayenne pepper, and 1/4 tsp salt. If you want the soup to be spicy add in an extra 1/4-3/4 tsp cayenne pepper.
- Bring everything to a boil and then simmer on low until the potatoes are cooked, about 18-20 minutes. They should break apart easily with a fork when they are done. If you are at high-altitude it might take a bit longer for your potatoes to cook.
- Remove the pot from the heat and stir in the fresh chopped parsley and 1/4 tsp pepper. If needed, add more salt or pepper to taste.
- Store any leftovers in an airtight container in the refrigerator. It will last about 4 days in the refrigerator and 4-6 months in the freezer.