Turkey and zucchini soup

Ingredients

• 1 teaspoon olive oil
• 6 oz ground turkey, 93% lean
• 1 medium carrot, diced
• 1 small zucchini, diced
• 2 cups low-sodium chicken broth

Allergens: none of the major allergens listed on most products, but check your broth label. Check your own labels.

Method

1. Warm the oil in a pot and brown the turkey, breaking it up.
2. Add the carrot, zucchini and broth.
3. Simmer for about 15 minutes, until the vegetables are soft and the turkey reaches 165°F (74°C).
4. Keep in the fridge for up to 3 days.

Nutrition per serving

Protein	Calories	Fat	Carbs	Fiber
22 g	210 kcal	11 g	8 g	1 g

An estimate, added up from USDA values for each ingredient by weight and rounded. Your brands and portions will differ. Salt, pepper and cooking losses are not counted.

A note on this recipe

The joint advisory names soups among options when appetite is low. See GLP-1 nausea and vomiting and what to eat on a GLP-1.

This is a recipe, not a treatment, and it won't suit everyone. If you have kidney disease, diabetes, a food allergy or a special diet, ask your prescriber or a dietitian.

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Questions people ask

How much protein is in turkey and zucchini soup?

About 22 g per serving, with about 210 calories and 1 g fiber. This is an estimate from USDA values, and your brands and portions will differ.

How long does turkey and zucchini soup keep?

Keep it in the fridge and use it within up to 3 days.

What allergens are in turkey and zucchini soup?

Allergens: none of the major allergens listed on most products, but check your broth label. Check your own labels.

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