This soup is hearty, healthy (made with no actual cream!) and full of flavour. Best of all, it comes together in less than 30 minutes!
1 pound ground turkey
4 tablespoons olive oil, divided
2 tablespoons flour
4 cups chicken or vegetable stock
2 cups milk
1 carrot, finely chopped
1 teaspoon dry thyme (or 1 tablespoon fresh)
1 teaspoon dry oregano (or 1 tablespoon fresh)
1 can chickpeas
1 package gnocchi
2 cups spinach, roughly chopped
1. In a large pot, add 2 tablespoons of olive oil and turkey. Cook on medium heat until the meat is no longer pink and has cooked through. Remove turkey with a slotted spoon and set aside.
2. In the same pot, add 2 more tablespoons of olive oil and 2 tablespoons of flour. Whisk together to create a roux. Add the stock and milk. Add the carrot, herbs and chickpeas and boil for about 10 minutes, or until carrots are tender.
3. Add the gnocchi and turkey and continue cooking for 5-10 more minutes. Turn off heat. Stir in the chopped spinach. Serve warm.
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