• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
330 (1/8th recipe)
Protein:
23 g
Fat:
13 g
Carbohydrates:
33 g
Sodium:
910 mg

Credit
Nicole Harling / Culinary Cool

Serves: 6-8
Prep Time: 15 mins
Cook Time: 20 mins
Make it quick and easy: Prep your onions, garlic and ginger the night before and store in the fridge. You can also buy frozen chopped onions at most grocery stores, as well as ginger and garlic paste. Chop your red pepper and sweet potato the night before as well. To really speed things up, look for pre-cut sweet potatoes in the produce section. They’re usually found in the coolers with the salads. Mise en place: have all your ingredients out on the counter before you start cooking, including the can opener. This soup comes together quickly, so it’s important to have everything at arms reach, ready to go into the pot. Make sure your sweet potato is cut into uniform pieces to ensure it cooks quickly and evenly. The bigger the pieces, the longer you have to simmer it for. Same goes for the turkey - small, uniform pieces are key.
  1. In a large pot over medium heat, add the oil.  Sauté the onions, garlic and ginger until the onions are soft and translucent.
  2. While the onions are sautéing, take 1 cup of the broth, and mix it with the peanut butter until smooth (an emersion blender makes quick work of this step).  Set aside.
  3. Add in the chili powder, paprika and red pepper flakes to the pot and heat for 1 minute, stirring constantly.
  4. Add in the red pepper, sweet potato, tomatoes with their juices, remaining broth, plus the broth with peanut butter.  Mix to combine.
  5. Add the turkey breast.  Put the lid on the pot and bring to a simmer.
  6. Simmer for 10-15 minutes, stirring occasionally, until the sweet potato is fork-tender and the turkey has cooked through.
  7. Stir in the chickpeas and spinach and cook until the spinach has wilted.
  8. Season with salt and pepper.
Serve with peanuts and cilantro (optional)  

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