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- Soup:
- 1 pkgpotatoes
- 2 carrot
- 2 parsnip
- 2 garlic clove
- 2 tbspoil
- 14 dlwater
- 1 pkgbay leaves
- 1.5 tspsalt
- 0.5 tspblack pepper
- 1 pkgdried herbs
- 1 pkgcream cheese 200g
- 1 lemon
- Turkey:
- 1 tbspoil
- 1 pkgground turkey mix
- pinch salt
- 1 pkgcurry powder
- 1 pkgtumeric
TipPeel and chop the root vegetables for the soup into cold water in the refrigerator already the night before; this way the soup will be quicker to prepare.
- 1Peel and dice the potatoes. Peel, rinse, and chop the carrots. Chop the soup vegetables. Peel and finely chop the garlic cloves.
- 2Heat a pot with oil. Add the potatoes, carrots, soup vegetables, and garlic to the pot. Sauté the vegetables, stirring for a few minutes.
- 3Measure the recipe’s amount of water into the pot. Season the soup with bay leaves, salt, black pepper, and dried herb mix. Bring to a boil and cook for about 15–20 minutes, or until the potatoes are cooked.
- 4Heat a frying pan with oil. Add the ground turkey to the pan and fry for about 4–5 minutes, stirring. Season with salt, curry powder, and turmeric.
- 5When the potatoes are cooked, stir the fried ground chicken and the processed cheese into the soup. Bring to a boil.
- 6Finely chop the parsley that came with the soup vegetables.
- 7Finish the soup with parsley and lemon juice.
- 8Serve the Turkey Cheesy Soup immediately.
35 min