Gluten-Free Chunky Turkey & Fall Vegetable Soup

Try this quick and easy Fall Favourite soup. Uses lots of harvest vegetables and adds no gluten to your meal.

Nutritional Information

Per serving

Calories:304

Protein:33 g

Fat:3 g

Carbohydrates:37 g

INGREDIENTS

• 1 Tbsp Olive Oil
• 1 cup chopped Onion
• 1 Tbsp minced Garlic
• 2 Tbsp minced fresh Ginger Root
• 4 cups low sodium, gluten-free Turkey Stock
• 1 ½ tsp EACH ground Coriander, Cumin and Turmeric
• 1 tsp crushed, dried Chili Peppers
• 1 large Cinnamon stick
• 12 oz EACH Turnip, Carrots and Parsnips, peeled and cut in 1” pieces
• 2 lbs boneless skinless Canadian Turkey Breast, cut in 2” pieces
• 2 cups cooked, drained Chick Peas (optional)
• 1 cup Raisins
• ½ cup fresh Cilantro or Parsley leaves (optional)

Note: Always read the labels on dried fruit to ensure that they are not manufactured in a plant that also processes wheat.

DIRECTIONS

1. In a large pot, heat oil over medium heat.
2. Add onions, garlic and ginger root; cook and stir 2-3 minutes or until softened.
3. Add turkey stock, coriander, cumin, turmeric, chili peppers, cinnamon stick, turnips, carrots and parsnips; cover and bring to boil.
4. Reduce heat and simmer 10 minutes; add turkey and continue to simmer covered 20 minutes or until turkey is no longer pink.
5. Remove cinnamon stick and stir in chick peas and raisins.
6. Serve in warm bowls or on a bed of rice, garnished with cilantro.