Turkey meets Pumpkin = Winner!
Servings: 12
Prep Time: 10 mins
Cooking Time: 55 mins
Ingredients:
• 1 Tablespoon coconut oil
• 1 small onion, chopped
• 1 fennel bulb, chopped
• 1 small butternut squash, peeled, seeded and chopped
• 2 teaspoons fresh ginger, minced
• 454g minced turkey
• 1 can diced tomatoes
• 1 500g chopped pumpkin
• 250ml quality chicken broth – (Check out this recipe for homemade)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup parsley, chopped
Method:
1. In a large soup pot, place the coconut oil over medium-high heat.
2. Add the onion and cook for 3 minutes, until tender.
3. Add the fennel, butternut squash and ginger. Cook for 5 minutes.
4. In a large frying pan place the ground turkey over medium-high heat. Cook until browned, stirring often. Drain off liquid.
5. Add the turkey, tomatoes, pumpkin, broth, salt and pepper to the soup pot. Cover and cook over low heat for 40 minutes.
6. Stir in the chopped parsley and cook, uncovered for another 10 minutes.
7. Serve warm. Enjoy!
8. Get out your phone and take a picture of it and stick it on Facebook, Twitter & Instagram tagging us in @athleatuk using the hashtag #ieatathleat
