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Quick and Easy Curried Turkey Soup

  • 4servings
  • 50minutes
  • 573calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 (10 ounce) package fresh Baby Spinach

  2. 3 tablespoons butter or 3 tablespoons margarine

  3. 2 cups onions , chopped

  4. 3 tablespoons all-purpose flour

  5. 2 1/4 teaspoons curry powder

  6. 2 (14 1/2 ounce) cans chicken broth

  7. 1 1/2 cups red potatoes, unpeeled and diced

  8. 3/4 cup carrot , peeled and diagonally sliced

  9. 3/4 cup celery , chopped

  10. 2 1/2 teaspoons fresh parsley , chopped

  11. 3/4 teaspoon rubbed sage

  12. 3 cups cooked turkey, chopped

  13. 2 cups half-and-half

  14. 1/2 teaspoon salt , to taste

  15. 1/4 teaspoon black pepper , to taste

Instructions Jump to Ingredients ↑

  1. Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside.

  2. In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended.

  3. Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes.

  4. Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.

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