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POKEY-TURTLE
Spitskoep soup with turkey and beans
Clear filling soup with turkey, black beans, cabbage, carrots and Parmesan cheese.
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Ingredients
Directions
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Remove the roots and cut into slices. Chop the onion and finely chop the garlic.
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Cut the pointed cabbage into strips.
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Cut the turkey fillet into thin strips.
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Heat the oil in a soup pan and fry the onion, garlic, bay and carrot for 5 minutes on low heat. Stir frequently.
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Meanwhile, rinse the beans in a colander under cold running water.
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Add the cabbage, beans, turkey and stock to the root mixture. Bring to a boil and let the turkey cook for 10 minutes on low heat.
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Meanwhile, finely Parmesan cheese and cut the leaves of the parsley roughly.
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Remove the bay leaf from the soup, add the parsley and heat for another 1 min.
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Divide the soup over the plates and sprinkle with the cheese.
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Nutrition
350Calories
Sodium0% DV1.379mg
Fat22% DV14g
Protein58% DV29g
Carbs6% DV19g
Fiber44% DV11g
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