A delicious soup with green beans, beets and turkey is perfect for gray days, Our Turmeric with Carrot, Ginger & More seasoning mix adds a special flavor to the soup, while the Gorgonzola gives it an umami hit. Let winter do its worst!
- 🍽main course
- 🍚gluten free
- 💘 Date Night
- 👪Family Meal
- 🧡Turmeric & more
Ingredients 4 Portions
Peel the onion and slice into rough pieces. If using fresh green beans, cut the ends off. If using frozen green beans, thaw and cut into approx. 2-cm pieces. Cook the green beans in a pan of salted water for around 10 minutes until soft, then drain and plunge into ice-cold water.
Heat the oil in a pan, then add the onion and half the green beans and fry. Add the Turmeric seasoning mix to the pan and fry for a couple of seconds. Use vinegar to deglaze the pan immediately and pour water in. Leave to simmer for around 10 minutes over a medium heat.
Roughly dice the beets and add to the soup. Allow to simmer for around 5 minutes and use a hand blender to blend the mixture until smooth. Add the coconut milk and season to taste with plenty of salt and pepper.
Rinse the turkey fillet with cold water and pat dry with the paper towel. Dice into 2x2-cm pieces. Roughly tear the Gorgonzola.
Fry the turkey and the rest of the green beans in 2 tbsp. of oil until golden brown and season with salt.
Dish the soup up in bowls and garnish with the turkey, green beans and Gorgonzola.