Sopa De Calabacin Y Guajolote Zucchini and Turkey Soup
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.
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Recipe Information
Ingredients
- 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
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
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.
Stir in the diced zucchini, sliced carrots, and diced potato. Cook for 2-3 minutes to slightly soften the vegetables.
Add the canned diced tomatoes, turkey or chicken broth, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Stir well to combine.
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.
Taste the soup and adjust the seasoning with additional salt or black pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped cilantro.
Serve with lime wedges on the side for a zesty squeeze before eating.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 6630 mg | 288% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 29.0 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3978 mg | 85% | |
*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.
