Turkey stew for the toddler group

Ingredients for 10 servings:

• 350 g spaghetti
• 800 g vegetables, e.g. parsnips, carrots, pumpkin
• 550 g turkey breast fillet(s)
• 6 tbsp rapeseed oil
• 2 liters of instant chicken broth
• 1 can of corn, approx. 400 g
• some parsley
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the pasta in plenty of salted water according to the package instructions. Wash, peel, and dice the vegetables. Wash the turkey breast, pat dry, and dice it. Heat the oil in a saucepan and sauté the vegetables. Add the chicken stock, bring to a boil, and simmer covered for 5-10 minutes. Add the turkey breast and let it cook for about 4 minutes. Before eating, add the corn and its stock and the pasta to the stew and bring back to a boil. Wash the parsley and finely chop the leaves. Season the stew with salt, pepper, and parsley to taste. Tip: To make the soup more creamy, puree a few tablespoons of the vegetables and stir them back in. Approx. 460 kcal per serving.