Turkey Soup with Lemon and Barley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Tbsp olive oil1 large onion, grated or minced3 garlic cloves, mincedSalt and black pepper1 teaspoon ground turmeric1/2 teaspoon ground cumin1/2 teaspoon ground gingerJuice of a lemon (about 3 to 4 Tbsp)Strips of lemon zest, from one lemon*6 cups turkey stock or chicken stock1/2 cup to 1 cup barley (more barley will yield a thicker soup)2 cups chopped cooked turkey1/4 cup chopped parsley1/4 cup chopped cilantro (can sub with more parsley)
1 Heat the olive oil over medium-high heat in a heavy pot or Dutch oven. Add the grated onion and cook until the onion is translucent, about 3 minutes. Stir in the chopped garlic and cook another minute, then mix in the turmeric, cumin, ground ginger and a generous pinch of salt.
2 Pour in the lemon juice and turkey stock and add the strips of lemon zest. Bring to a simmer, then add the barley. Simmer gently until the barley is cooked, about 20-30 minutes.
3 When the barley is cooked through, add the chopped turkey, the parsley and cilantro, and salt and pepper to taste. Cook gently just until the turkey is warmed through, about 3-5 minutes. Remove the lemon zest strips before serving.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JUSTWRITE718.
2 Pour in the lemon juice and turkey stock and add the strips of lemon zest. Bring to a simmer, then add the barley. Simmer gently until the barley is cooked, about 20-30 minutes.
3 When the barley is cooked through, add the chopped turkey, the parsley and cilantro, and salt and pepper to taste. Cook gently just until the turkey is warmed through, about 3-5 minutes. Remove the lemon zest strips before serving.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JUSTWRITE718.
Nutritional Info Amount Per Serving
- Calories: 275.2
- Total Fat: 8.5 g
- Cholesterol: 48.3 mg
- Sodium: 386.4 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 4.0 g
- Protein: 22.0 g
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