#neadinspirationcookbook: Turkey and Broccoli Soup For Breakfast?

I love soups year round—it’s a great way to pack amazing nutrition into a beautiful cup. Fall is a time for warming soups full of flavor. I made this soup last night and the kids and husband gobbled it up but better yet, I warmed up a cup and enjoyed it for breakfast! No rules, right?

Ingredients:

1 lb ground turkey

4 medium red potatoes quartered and roasted or baked

1 medium bunch of broccoli

1 medium onion

1 tbs chopped garlic (in a jar) or 2 cloves

1/2 c white wine

2 c chicken broth

1 tsp ground thyme

1 tsp sweet basil

2 tsp salt

1 tsp Indian dipping sauce

Shredded Parmesan cheese

Instructions:

• In a medium soup pot, saute chopped onion and garlic over medium-high heat until onions are translucent
• Add 1/2 tsp salt
• Chop broccoli head and discard stems. Add to onion and garlic, sautéing until broccoli is bright green
• Push vegetables to the side and add 1 lb of ground turkey. Prior to cooking, season turkey with 1 tsp salt and 1 tsp ground thyme.
• Once turkey is cooked, add wine and basil and remaining salt. Bring to a boil and simmer for 2 minutes.
• Add 2 cups of chicken broth and cooked potatoes and bring to a boil.
• Once boiling, add Indian dipping sauce and simmer for another 5-6 minutes.
• Mash the potatoes a bit to add thickness as desired.
• Add 1 cup of warm water and heat up to a simmer for another minute or so.
• Pour into bowl to cool, top with a sprinkling of parmesan cheese.

And enjoy! It will serve about 4 large servings or 8 smaller bowls. And, it tastes great in the morning!