Sopa De Calabacin Y Guajolote Zucchini and Turkey Soup

Warm, hearty, and brimming with bold flavors, Sopa de Calabacín y Guajolote (Zucchini and Turkey Soup) is the perfect recipe to bring a taste of comfort to your table. This one-pot dish is a vibrant medley of tender zucchini, carrots, and russet potatoes simmered in a richly seasoned broth flavored with cumin, smoked paprika, and oregano. Ground turkey adds lean protein, while a finishing garnish of fresh cilantro and a zesty squeeze of lime elevates each spoonful. Ready in just 50 minutes, this gluten-free, nutrient-packed soup is the ultimate wholesome meal to enjoy any day of the week. Perfect for meal prep, it serves six and pairs beautifully with crusty bread or a fresh green salad. Keywords: zucchini soup, turkey soup, gluten-free dinner, one-pot meals, hearty vegetable soup.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound ground turkey
• 2 medium zucchini, diced
• 2 medium carrots, sliced
• 1 large russet potato, peeled and diced
• 14 ounces canned diced tomatoes
• 6 cups chicken or turkey broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 medium lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the ground turkey to the pot, breaking it up with a wooden spoon. Cook for 5-7 minutes, or until browned and fully cooked through.

Step 5

Stir in the diced zucchini, sliced carrots, and diced potato. Cook for 2-3 minutes to slightly soften the vegetables.

Step 6

Add the canned diced tomatoes, turkey or chicken broth, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Stir well to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20 minutes, or until the vegetables are tender.

Step 8

Taste the soup and adjust the seasoning with additional salt or black pepper, if needed.

Step 9

Ladle the soup into bowls and garnish with freshly chopped cilantro.

Step 10

Serve with lime wedges on the side for a zesty squeeze before eating.

Nutrition Facts

Serving size	(2911.0g)

Amount per serving	% Daily Value*
Calories	1283.5

Total Fat 46.0g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 3.4g
Cholesterol 329.9mg	0%
Sodium 6630.3mg	0%
Total Carbohydrate 105.5g	0%
Dietary Fiber 20.0g	0%
Total Sugars 29.0g
Protein 118.4g	0%

Vitamin D 0IU	0%
Calcium 414.3mg	0%
Iron 15.9mg	0%
Potassium 3977.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 36.2%

Carbs: 32.2%