Sprout Vegetable Soup with Turkey

Ingredients

• 200 g Turkey breast fillet
• 5 large carrots
• 8 medium potatoes
• 100 g alfalfa sprouts
• 100 g mung bean sprouts
• 2 yellow bell peppers
• 20 g butter
• 1 l vegetable broth
• 1 tsp coriander powder
• Salt
• Pepper

Instructions

1. 1.

   Dice the turkey breast. Peel and cut the carrots into thick slices. Peel the potatoes and cut them into medium pieces. Rinse the sprouts and shake dry. Wash the bell peppers, halve them, remove seeds and slice into long strips.

2. 2.

   Heat butter in a hot pot and brown the turkey pieces all around until golden brown. Add the carrots and potatoes and sauté for 2 minutes while stirring. Deglaze with vegetable broth.

3. 3.

   Bring to a boil, add the bell pepper strips and coriander, then simmer the soup covered over medium heat for about 30 minutes. When the vegetables are tender, season with salt and pepper. Serve hot, garnished with various sprouts.