Name: Lemon Turkey Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 1 tablespoon olive oil; 0.5 cup chopped red onion; 1 clove garlic, minced; 0.75 cup thinly sliced carrots; 0.5 cup chopped celery; 0.33333334326744 cup diced red bell pepper; 2 cups turkey stock; 1 cup diced cooked turkey; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons lemon zest; 2 cups fresh baby spinach leaves; 1 pinch sea salt; fresh ground black pepper to taste

Lemon Turkey Soup

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Transform Thanksgiving turkey leftovers into a tangy and savory lemon turkey soup featuring fresh spinach and a hint of sea salt.

Ingredients:

0.5 cup chopped red onion
0.75 cup thinly sliced carrots
0.33333334326744 cup diced red bell pepper
2 cups turkey stock
1 cup diced cooked turkey
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
2 cups fresh baby spinach leaves
1 pinch sea salt
fresh ground black pepper to taste

Instructions:

In a pot over medium heat, sauté onion and garlic in olive oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper, and cook until carrots start to soften, 8 to 10 minutes.
Add the turkey stock to the vegetables and bring to a boil. Simmer on low heat for about 20 minutes until the flavors meld together.
Combine cooked turkey with a hint of lemon freshness in turkey stock; gently simmer for 5 minutes. Stir in spinach leaves and season with salt and pepper; cook until spinach wilts and brightens, in just 1 to 2 minutes.

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