Turkey Vegetable Soup with Whole Wheat Pita and Beetroot Salad

Ingredients

• 1 tbsp olive oil
• 1 pcs onion (small, chopped)
• 1 pcs carrot (medium, peeled and sliced)
• 1 pcs celery (stalk, sliced)
• 2 pcs garlic (cloves, minced)
• 0.5 lb turkey breast (boneless, skinless, cut into 1-inch chunks)
• 4 cup water
• 0.5 tsp dried thyme
• 1 pcs bay leaf
• 0.5 cup green beans (trimmed and cut into 1-inch pieces)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 1 tbsp parsley (fresh, chopped)
• 1 tsp lemon juice (freshly squeezed)

Instructions

1. 1

   Sauté the aromatics

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
   • Stir in the minced garlic and dried thyme, and cook for another minute until fragrant.
2. 2

   Simmer the soup

   • Add the turkey breast chunks to the pot.
   • Pour in the water and add the bay leaf. Stir everything together.
   • Increase the heat and bring the soup to a boil.
   • Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes, until the turkey is cooked through.
3. 3

   Add final ingredients

   • Stir in the green beans and continue to cook, uncovered, for 5-7 minutes until they are tender-crisp.
   • Remove the pot from the heat and discard the bay leaf.

Ingredients

• 1 lb Broccoli (about 1 large head)
• 1 cup Water (for steaming)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.

2. 2

   Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.

3. 3

   Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.

4. 4

   Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.

5. 5

   Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.