Chock-full of veggies, this aromatic soup has just the right hint of curry. “It's a delicious way to use your leftover holiday turkey,“ recommends Virginia C. Anthony, Jacksonville, Florida.
Ingredients For Curried Turkey Vegetable Soup Recipe
2 Medium onions, chopped
2 tablespoon Canola oil
2 tablespoon All purpose flour
1 teaspoon Curry powder
3 cup Reduced Sodium Chicken Broth
1 cup Diced red potatoes
1 Celery rib, sliced
0.5 cup Thinly sliced fresh carrots
2 tablespoon Minced Fresh Parsley
1.5 teaspoon Minced Fresh Sage
2 cup Cubed cooked turkey breast
1.5 cup Fat free half and half
1 Package fresh baby spinach, coarsely chopped
0.25 teaspoon Salt
0.25 teaspoon Pepper
Nutrition value
305
calories per serving
11 g Fat31 g Protein17 g Carbs3 g FiberOther
Current Totals
11 g Fat
31 g Protein
17 g Carbs
3 g Fiber
MacroNutrients
Carbs
17 g
Protein
31 g
Fiber
3 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
123 mg
Iron
2 mg
Vitamin A
558 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
48 mcg
Vitamin B12
0 mcg
Vitamin C
22 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
50 mg
Manganese
0 mg
Phosphorus
278 mg
Selenium
23 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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