Sticky Turkey over Hearty Vegetable Soup
with roasted bell pepper sauce, yogurt & chives
When chopping 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
1 piece
Carrot
2.5 g
Fresh chives
(May be present: Selderij)
40 g
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
Nutrition Values
Utensils
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.
- Melt a knob of butter in a soup pot over medium-high heat. Fry the garlic, onion and carrot with half of the bell pepper for 3 minutes, seasoning with salt.
- Thoroughly wash or peel the potatoes, then cut them into rough chunks.
- Add the bay leaf and half of the paprika, then 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 a drizzle of 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.
- When the turkey is done, stir in the honey, then remove from the pan and slice into strips.
- Meanwhile, finely chop the chives and set aside.
- In a small bowl, combine the white wine vinegar with the yogurt.
- Take the soup off the heat, then remove the bay leaf and discard.
- Add the roasted bell pepper sauce and the ketjap.
- 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 and arrange everything on top.
- Drizzle with the yogurt and garnish with the chives to finish.
