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Spitskoep soup with turkey and beans
 
 
4 ServingsPTM25 min

Spitskoep soup with turkey and beans


Clear filling soup with turkey, black beans, cabbage, carrots and Parmesan cheese.

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Directions

  1. Remove the roots and cut into slices. Chop the onion and finely chop the garlic.
  2. Cut the pointed cabbage into strips.
  3. Cut the turkey fillet into thin strips.
  4. Heat the oil in a soup pan and fry the onion, garlic, bay and carrot for 5 minutes on low heat. Stir frequently.
  5. Meanwhile, rinse the beans in a colander under cold running water.
  6. 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.
  7. Meanwhile, finely Parmesan cheese and cut the leaves of the parsley roughly.
  8. Remove the bay leaf from the soup, add the parsley and heat for another 1 min.
  9. Divide the soup over the plates and sprinkle with the cheese.


Nutrition

350Calories
Sodium0% DV1.379mg
Fat22% DV14g
Protein58% DV29g
Carbs6% DV19g
Fiber44% DV11g

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