John Myers
Lean Soup with Asian Flavored Turkey Meat
The perfect lean soup with asian flavored turkey meat recipe with a picture and simple step-by-step instructions.
- 400 g Turkey breast fillet
- 3 Onions approx. 300 g
- 3 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Large, red chilli pepper
- 2 tbsp Olive oil
- 300 g Carrot blossoms TK (own production!) / Alternatively carrot slices
- 1 Kohlrabi, cleaned approx. 300 g / Alternatively cauliflower
- 1 Can Mushrooms / whole heads weighed 265 g / alternatively fresh mushrooms
- 125 g Spring onion rings TK (own production!) / Alternatively spring zwi
- 1 Can Tomatoes finely chopped 400 g
- 0,5 Cup Maggi herb cut frozen (own production!) / Alternatively fresh pet
- 3 liter Vegetable broth (12 tsp instant)
- 2 tsp Salt
- 3 big pinches Colorful pepper from the mill
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Mild curry powder
- 1 tsp Sambal oelek
- 0,5 tsp Ground cinnamon
- 1 tbsp Fish sauce
- 1 tbsp Sweet soy sauce
- Chive rolls freeze-dried
- Wash the turkey breast fillet, pat dry with kitchen paper and dice. Peel, halve and roughly cut the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Peel / clean the kohlrabi, first cut into slices and then into small diamonds. Drain the mushrooms well and cut the larger ones in half. Heat olive oil (2 tbsp) in a large, tall saucepan and stir-fry the turkey cubes with the onion wedges, garlic clove cubes, ginger cubes and chilli pepper cubes vigorously. Deglaze / pour in the vegetable stock (3 liters). Add the vegetables (carrot blossoms, kohlrabi, mushrooms, spring onion rings, finely chopped tomatoes and Maggi cabbage) and season with salt (2 teaspoons), colored pepper from the mill (3 big pinches), ground turmeric (1 teaspoon), cumin (1 teaspoon), Mild curry powder (1 teaspoon), sambal oelek (1 teaspoon), ground cinnamon (½ teaspoon), fish sauce (1 teaspoon) and sweet soy sauce (1 teaspoon) and simmer with the lid closed for about 15 minutes. Serve the soup sprinkled with chives. After cooling down, store the soup in the refrigerator and remove the desired amount each time and heat it up. The soup is enough for 2 people for 5 days and already sheds a few pounds during this time.
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