Turkey Cutlet Vegetable Soup (1 cup)

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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 69.4
  • Total Fat: 1.1 g
  • Cholesterol: 11.1 mg
  • Sodium: 87.4 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.7 g

View full nutritional breakdown of Turkey Cutlet Vegetable Soup (1 cup) calories by ingredient


Light and slightly Asian Light and slightly Asian
Number of Servings: 22


    Turkey (light meat), 340 grams (remove)
    Olive Oil, 1 1tsp (remove)
    Onions, raw, 423 grams (remove)
    Carrots, raw, 289 grams (remove)
    Yellow Peppers (bell peppers), 320 grams (remove)
    Celery, raw, 297 grams (remove)
    Radishes, oriental, 335 grams (remove)
    Red Potato, 275 grams (remove)
    *Oyster Mushroom, 183 gram (remove)
    Butter, unsalted, .33 tbsp (remove)
    Zucchini, 200 grams (remove)
    *Bok Choy, raw-shreaded, 5 cup (remove)
    *Snow Peas, fresh, 1.5 cup (remove)
    Water, tap, 6 cup (8 fl oz) (remove)
    *Eden Selected Toasted Sesame Oil, .16 tbsp (remove)
    *Chicken Stock - Stop & Shop, Organic Low Sodium, 6 cup (remove)


~Brown turkey cutlets in Olive oil in heavy bottomed stock pot over medium high heat. Remove, slice into 1/2 inch strips
~Add butter to pan, saute carrots, onion, celery, peppers, for 5 min, until tender.
~Add Daikon radish, potatoes. Saute 5 more minutes.
~Add Zucchini and mushrooms. Saute another 5. (Add a bit of the stock at any time veggies start to stick.
~Add stock and water, bring to a boil.
~Add snow peas. Reduce heat and simmer 30 minutes.
~Add Bok Choy and Sesame Oil and simmer another 5 minutes.

Makes approximately 22 - 1 cup servings

Number of Servings: 22

Recipe submitted by SparkPeople user VACARELLI.