Sticky Turkey over Hearty Vegetable Soup

Name: Sticky Turkey over Hearty Vegetable Soup with yazzara, yogurt & chives
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 piece Turkey breast; 1 piece Onion; 400 g Potatoes; 1 piece Bell pepper; 50 g Organic full-fat yogurt; 1 piece Garlic; 3 teaspoon Ground paprika; 1 piece Bay leaf; 1 piece Carrot; 5 g Fresh chives; Roasted bell pepper sauce; 600 milliliters Low sodium vegetable stock; 1 tablespoon [Plant-based] butter; 1 tablespoon White balsamic vinegar; 1 tablespoon Honey [or plant-based alternative]; 1 teaspoon [Reduced salt] ketjap manis; 1 teaspoon White wine vinegar; 1 tablespoon Sunflower oil; to taste Salt and pepper

with yazzara, yogurt & chives

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When slicing chives, hold them against your chopping board in a tight bundle with one hand. With the other, chop them using your knife. This ensures even cuts and stops them from flying around the kitchen.

Tags:

Calorie Smart

•Family

•High Protein

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Turkey breast

½ piece

Onion

200 g

Potatoes

½ piece

Bell pepper

25 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

½ piece

Garlic

1.5 teaspoon

Ground paprika

1 piece

Bay leaf

½ piece

Carrot

3 g

Fresh chives

(May be present: Selderij)

Roasted bell pepper sauce

Not included in your delivery

300 milliliters

Low sodium vegetable stock

½ tablespoon

[Plant-based] butter

½ tablespoon

White balsamic vinegar

½ tablespoon

Honey [or plant-based alternative]

½ teaspoon

[Reduced salt] ketjap manis

½ teaspoon

White wine vinegar

½ tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2419 kJ

Calories578 kcal

Fat21.2 g

Saturated Fat7.2 g

Carbohydrate61.4 g

Sugar23.4 g

Dietary Fiber19.6 g

Protein34 g

Salt1.9 g

Potassium271 mg

Calcium42 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan with lid

•Tall-Sided Pan

•Paper Towel

•Small Bowl

•Immersion blender

Cooking Steps

Prepare the stock.
Chop the onion into half rings and crush or mince the garlic. Cut the bell pepper into strips and the carrot into crescents.
Thoroughly wash or peel the potatoes, then cut them into rough chunks.
Melt the butter in a soup pot over medium-high heat. Fry the onion, carrot and garlic with half of the bell pepper for 3 minutes, seasoning with salt.

Add half of the paprika and the bay leaf and fry for 1 more minute.
Deglaze with the white balsamic vinegar, then add the potatoes and the stock. Cover with the lid and boil for 12 - 15 minutes.
Pat the turkey dry, then coat it with the rest of the paprika. Season with salt and pepper.
Heat the sunflower oil in a frying pan over medium-high heat. Fry the turkey with the rest of the bell pepper for 10 - 12 minutes or until done.

Meanwhile, finely chop the chives and set aside.
In a small bowl, combine the white wine vinegar with the yogurt.
When the turkey is done, stir in the honey, then remove from the pan and slice into strips.
Remove the soup from the heat, then take out the bay leaf and discard.

Add the yazzara and the ketjap, then use an immersion blender to process into a smooth soup. Add a splash of water if you'd prefer the soup to be less thick.
Serve the soup in bowls. Top with the turkey and the bell pepper.
Drizzle with the yogurt and garnish with the chives to finish.