Italian Turkey, Courgette & Parmesan Soup
Method
Heat the olive oil in a medium saucepan over medium heat.
Add the onion, carrot and celery and cook for 4–5 minutes until softened.
Add the diced turkey and cook for 3–4 minutes, stirring occasionally, until lightly coloured.
Add the courgette, chopped tomatoes, stock, Italian herbs, salt and black pepper.
Bring to a gentle simmer, then reduce the heat and cook for 15–18 minutes until the turkey is cooked through and the vegetables are tender.
Stir in half of the Parmesan and allow it to melt into the broth.
Divide the soup between two bowls.
Finish with the remaining Parmesan, fresh basil and parsley, then serve warm.
Cut the courgette into slightly larger pieces so it holds its shape during cooking. Adding part of the Parmesan directly to the soup creates a richer flavour without needing a heavy cream-based broth.
Nutrition Facts
Per serving
