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Friday, July 12, 2013

Zucchini and turkey soup with pesto

This is a light and flavorful soup recipe for summer days. With lots of cubed veggies (especially zucchini), delicate turkey meat and a tablespoon of basil pesto added right in the serving plate. :)
Recipe adapted from here

Last year: Baked tomato-stuffed peppers with thyme (vegan).
Two years ago: baby making and no cooking :).

Ingredients (serves 4):
  • 2 zucchini
  • 2 yellow onions
  • 2 tablespoons olive oil
  • 1 red bell pepper
  • 2 small carrots
  • 1 leek (green part only)
  • 1 wedge of celery root
  • 1 turkey breast (150 g)
  • 1,3 liters vegetable or chicken stock
  • salt and pepper to taste
  • 4 teaspoons of basil pesto to serve

Get the veggies:

Chop up the onions and fry them in the olive oil. When golden, add the sliced leek:

Fry it for 5 minutes, stirring often. After that add the soup stock and the cubed meat:

Let it boil, covered, on low heat, until you chop up the bell pepper, celery, carrots and zucchinis:

Add the cubed vegetables as well and simmer the whole thing for 10 more minutes. Adjust the seasoning with salt and pepper and it's done.

Transfer to soup bowls, add a tablespoon of pesto to each serving and dig in! :)


  1. I love that this soup uses zucchini. There's so much of it available at the moment and I keep running out of ideas of what to do with it.

    1. Thanks Gerlinde for the stop and the comment. You could try fried or stuffed zucchinis, zucchini pastas and so on, and last but not least, a sweet zucchini bread :)

      Have a nice week ahead,


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