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Curried Turkey Vegetable Soup

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Garam Masala adds a boost of flavor to this warm and filling soup! Garam masala is a spice blend widely used in Indian cuisine, from curries to soups. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods are toasted in a pan to release their aromatic flavors, then ground to a powder.

Curried Turkey Vegetable Soup

Servings:
1 Protein
2 Vegetables
1 Fiber
1 Starch

Suitable for all Freedom and FastTrack meal plans

Ingredients:
1 serving of Turkey (boneless and skinless)
1 packet MWLC Chicken Bouillon Fiber Fulfill
8 oz. Water
½ cup Celery, chopped
5 small Green Onions, chopped (save some for garnish)
¼ cup Carrots, chopped
½ cup Soba Noodles, cooked
1 tsp. Garam Masala spice (or substitute ¼ tsp. Curry Powder and ¼ tsp. Pumpkin Pie spice)
1 tsp. fresh Ginger, minced
½ Tbsp Cilantro, chopped (save some for garnish)
Ground Black Pepper, to taste

Preparation:
In a 2 quart sauce pan, add water, chicken bouillon, carrots, ginger, garam masala (curry powder and pumpkin pie spice). Bring mixture to a boil over medium-high heat. Reduce heat to low. Cover and simmer until the vegetables are tender.

Stir in cooked turkey and noodles, cilantro. Simmer 8-10 minutes uncovered or until noodles are tender. Garnish with cilantro and green onion.


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