It’s the first day of fall, making it the perfect day to bust out the crock pot and cook up this seriously amazing soup!
I recently got back on a regular work out plan, so I’m trying to balance healthy eating with my work outs to tone it up… because obviously the end of summer is the perfect time to get in shape, right?! Hahaha, seriously, why do I do this every year? Right around October I get the itch to go on a crazy workout plan, oh, the irony!
Either way, it’s always good to work out, be healthy and do good things for your body. And of course the more I work out, the less I feel bad about the wine, cheese, beer and hotdogs I consume on the weekends 😉
In an effort to incorporate more healthy recipes during the week, I decided to come up with a few new healthy recipes to share on LLB, like this delicious soup. Lean ground turkey, mixed with tons of spinach and delicious herbs and citrus, healthy, but still filled with so much flavor!
I based this recipe on the Turkey Kale Soup I made last fall, but tossed in some Greek spices and flavors to mix it up!
I’m a big fan of putting a little Greek flavor into my recipes, like these Greek Crescent Rolls – seriously, make these! OMG so good! – Greek Crockpot Eggs – yup, this is a thing and it’s awesome, eggs in the crockpot, who’d of thought it?! – Greek Quinoa Salad – a personal favorite from this spring and Greek Chicken Salad Sandwich -so simple, so delicious!
For this soup, I used sun dried tomatoes, capers, oregano and lemon zest to add those deep, rich Greek flavors.
The result was amazing. Seriously, there’s so much deliciousness going on in the soup, you just can’t wait for the next bite!
- 1 tbsp olive oil
- 1 cup onion (diced)
- 4 cloves garlic
- 1 lb lean ground turkey
- 15 oz can chickpeas (drained & rinsed)
- 8.5 oz sun dried tomatoes (in olive oil)
- 7 oz jar capers
- 3 cups fresh spinach
- 4 cups chicken broth
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp dried oregano
- ½ tsp kosher salt
- 1 tsp black pepper
Heat the olive oil in a large skillet over medium heat. Add the onions, saute 3-4 minutes, then add the garlic and saute for 1-2 minutes. Add the ground turkey and cook through.
Place the turkey in a large crock pot.
Add the chickpeas, sun dried tomatoes and capers.
Pour the entire jar of sun dried tomatoes in olive oil and capers in vinegar into the crock pot. The juices add to the flavor of the soup.
Add the spinach, then pour the chicken broth over the top.
Zest the lemon into the soup.
Add the lemon juice, oregano, salt and pepper.
Stir to combine all ingredients.
Cook on low for 4-6 hours or on high 2-3 hours.
OMG I may or may not have just run into my kitchen to heat up a bowl of this soup as I type this!
Seriously, even the second, third and fourth time around (yes, this is my fourth time eating this soup in the last 5 days!) the soup is still so delicious!
Something different in every bite, a little chickpea action, a taste of capers, a delicious bite of sun dried tomatoes, turkey and spinach, with a little zest from the lemon, oh so good.
Can you tell I really like this soup? Haha!
Have you started a Fall Recipe Pinterest board yet? If so, you should definitely add this one into the mix!
Have I mentioned how much I love fall recipes? Yum!
♣ Vegetarian Option: Add an extra can of chickpeas as a substitute for the turkey, or add 1 lb. of diced vegetables. Use vegetable broth instead of chicken broth to make this recipe vegetarian.
♦ Gluten Free Option: This recipe is gluten-free. Always make sure the chicken broth used is gluten free.