Lemon Turkey Vegetable Soup (Vegan Option)

Florida and Hawaii seem to be the only states in the U.S. that don’t need this recipe right now. It is cold in places that shouldn’t be cold. A recipe for an antioxidant-bursting comfort food is just what the doctor ordered. This delicious citrusy vegetable soup can be combined with turkey, chicken or shrimp.

If you want to go the vegan route, beans or organic tofu are good options. I have made a lemon version and a lime version. Both are wonderful. I hope you will try it and let me know if it hit the mark.

 

Lemon Turkey Vegetable Soup

 

1 red onion chopped

1 red pepper, diced

1 tablespoon olive, avocado or coconut oil

1 lemon or lime, juiced

2 cups diced and cooked, chicken or turkey or white beans

2 cups spinach

3 garlic cloves, minced

3 carrots, sliced

3 celery stalks, chopped

8 cups vegetable, turkey or chicken stock

½ cup parsley

½ cup cilantro

Zest from one lemon or lime

Sea salt and pepper to taste

 

Heat oil in a pot over medium heat. When oil is hot, cook red onion, stirring frequently until translucent. Add garlic and cook until fragrant. Add red pepper, carrots and celery 10 minutes, stirring often. Add stock and bring to a boil. Reduce to simmer for 30 minutes. Stir in cooked poultry or beans and simmer for 10 minutes. Add spinach, parsley and cilantro at the end for a few minutes and add salt and pepper to taste.