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Spicy Turkey, Quinoa and Vegetable Soup

By 01/08/2014May 23rd, 2017No Comments

Eat Taste NourishPrep time: 15 minutes, Cook time: 45 minutes, Serves: 4-6


  • 500g ground turkey
  • 8 cups water
  • 4 tbsp. of miso paste
  • 1 tin of crushed tomatoes
  • 2 carrots, sliced
  • 1 cup of button mushrooms, sliced
  • 4 cloves of garlic, crushed
  • 2 tsp. cumin
  • 2 tsp. coriander powder
  • 1 small birds eye chilli, seeds removed and finely chopped
  • 1 small head cabbage, shredded
  • 1 cup quinoa
  • ½ cup fresh coriander with steams, washed well and finely chop
  • ½ cup fresh flat leaf parsley, finely chopped
  • 1 tbsp. coconut oil


In a saucepan, add a little oil and brown the turkey, half the garlic, chilli, cumin and coriander powder. Set aside.

In a separate large saucepan, combine water, miso, tomatoes, carrots, remaining garlic, cabbage and quinoa. Bring to a boil. Lower temperature, and simmer for 20 – 30 minutes.

Place the cooked turkey in the saucepan with other ingredients and cook for a further 15minutes. Stir through the herbs and serve in bowls.