With winter weather persisting, it might be cold outside, but you don’t have to be! If you’re a fan of keeping it cozy with soups and stews, then you have to check out our PKD cookbook, Cooking Well. This week, our Director of Patient & Community Engagement, Nicole Harr, tried out the Turkey Vegetable Soup recipe. Here’s what she had to say:
- This recipe was super easy to follow and an added bonus – our house smelled fantastic!
- I substituted oregano for the curry powder, so you can incorporate your favorite seasoning flavors if you like.
- This is a great recipe to make as the weather gets colder and you are looking for something warm and delicious.
This recipe has low sodium, high fluid and high acid content. Remember to consult your doctor or dietitian about what recipes and practices are best for you at your stage of PKD.
Try this soup for yourself and let us know how it turns out in the comments below!
- 1/4 cup unsalted butter
- 2 medium onions, chopped
- 2 tablesppons flour
- 1 1/2 teaspoons low-sodium curry powder
- 3 cups low-sodium chicken broth
- 1 cup potatoes, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon fresh sage, chopped
- 2 pounds cooked 93 percent lean ground turkey
- 1 1/2 cups milk
- 10 ounces frozen chopped spinach
- Pepper to taste
- Melt butter in pot over medium-high heat
- Add onions and sauté until translucent, approximately 10 minutes
- Stir in flour and curry powder, cook 2 to 3 minutes
- Add broth, potatoes, carrots, celery, parsley and sage
- Bring to a boil
- Reduce heat to low, cover and simmer for 10 minutes
- Add turkey, milk and spinach
- Cover and simmer until heated through
- Add pepper to taste
Serves 12 (per serving)
- Calories 245
- Fat 13.8 g
- Carbohydrates 8 g
- Protein 24 g
- Dietary Fiber 1.5 g
- Calcium 99 mg
- Phosphorous 270 mg
- Sodium 125 mg
- Potassium 498 mg