Sopa De Calabacin Y Guajolote Zucchini and Turkey Soup

Nutriscore Rating: 72/100

Warm, hearty, and brimming with bold flavors, Sopa de Calabacín y Guajolote (Zucchini and Turkey Soup) is the perfect recipe to bring a taste of comfort to your table. This one-pot dish is a vibrant medley of tender zucchini, carrots, and russet potatoes simmered in a richly seasoned broth flavored with cumin, smoked paprika, and oregano. Ground turkey adds lean protein, while a finishing garnish of fresh cilantro and a zesty squeeze of lime elevates each spoonful. Ready in just 50 minutes, this gluten-free, nutrient-packed soup is the ultimate wholesome meal to enjoy any day of the week. Perfect for meal prep, it serves six and pairs beautifully with crusty bread or a fresh green salad. Keywords: zucchini soup, turkey soup, gluten-free dinner, one-pot meals, hearty vegetable soup.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound ground turkey
• 2 medium zucchini, diced
• 2 medium carrots, sliced
• 1 large russet potato, peeled and diced
• 14 ounces canned diced tomatoes
• 6 cups chicken or turkey broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 medium lime, cut into wedges

📝 Instructions

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until softened.

3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. Add the ground turkey to the pot, breaking it up with a wooden spoon. Cook for 5-7 minutes, or until browned and fully cooked through.

5. Stir in the diced zucchini, sliced carrots, and diced potato. Cook for 2-3 minutes to slightly soften the vegetables.

6. Add the canned diced tomatoes, turkey or chicken broth, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Stir well to combine.

7. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20 minutes, or until the vegetables are tender.

8. Taste the soup and adjust the seasoning with additional salt or black pepper, if needed.

9. Ladle the soup into bowls and garnish with freshly chopped cilantro.

10. Serve with lime wedges on the side for a zesty squeeze before eating.

Nutrition Facts

1 serving (3393.9g)

Calories		1607
% Daily Value*
Total Fat		74.3 g	95%
	Saturated Fat	17.4 g	87%
	Polyunsaturated Fat	3.4 g
Cholesterol		330 mg	110%
Sodium		6245 mg	272%
Total Carbohydrate		124.0 g	45%
	Dietary Fiber	25.8 g	92%
	Total Sugars	39.0 g
Protein		123.7 g	247%
Vitamin D		0.0 mcg	0%
Calcium		491 mg	38%
Iron		16.9 mg	94%
Potassium		5082 mg	108%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 668 cal (40.3%%)

Protein: 494 cal (29.8%%)

Carbs: 496 cal (29.9%%)