Curried Turkey & Vegetable Soup

It's a New Year and that means of course we're all thinking of our resolutions. Losing weight is always a biggie and one that generally is undertaken by many a woman wanting to get in shape for the upcoming summer months. One of my favorite recipes is this one for turkey and vegetable soup, you can make this up in big batches and refridgerate and/or freeze portions. It's filling, delicious and low in fat and calories and it's versatile enough that you can switch out veggies for your favorites! It's also VERY easy to make.


Ingredients

Head of broccoli
8oz mushrooms
1 med onion
1lb carrots
1 small white cabbage
1 bunch celery
1 large turkey breast cooked & shredded
Fat free, low sodium chicken broth (2 large)
2 tbls curry powder
1 tbls tumeric
fresh or dried oregano
basil

How to make it

Wash and cut up vegetables and put into large stockpot, pour over chicken broth, add curry powder, tumeric, oregano and basil, stir and add just enough water to be 1 inch below vegetable line. Heat to a boil then simmer for approximately 5-10 minutes.

Take off the heat whilst the vegetables still have a little firmness to them, I always test by tasting the carrots and take off the heat as soon as they begin to soften but still have a little bit of crunch to them. The vegetables will continue to soften in the broth after you remove from the heat so this prevents them from going mushy.

Don't like turkey breast? You can substitute a couple of chicken breasts instead!