Lemon Turkey Soup

A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. Enjoy!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 129 Calories

Ingredients

• 2 teaspoons lemon zest
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ½ cup chopped celery
• 2 cups turkey stock
• ½ cup chopped red onion
• ¾ cup thinly sliced carrots
• fresh ground black pepper to taste
• ⅓ cup diced red bell pepper
• 1 pinch sea salt
• 2 tablespoons freshly squeezed lemon juice
• 1 cup diced cooked turkey
• 2 cups fresh baby spinach leaves

Recipe Instructions

Step 1

Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.

Step 2

Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.

Step 3

Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.