- Prep time 25 minutes
- Total time 1 hour & 5 minutes
- Portion size 4 servings
Ingredients
Method
In large saucepan, melt butter over medium heat. Add turkey, coriander and cumin. Season with salt and pepper. Cook, stirring and breaking up meat with wooden spoon, until turkey is no longer pink, 6 to 8 minutes. Transfer to plate; set aside.
In saucepan, add potatoes, celery, leek, onion, garlic and jalapeño; cook, stirring occasionally, about 10 minutes. Stir in broth, lemon juice, white beans and reserved turkey. Season with salt and pepper. Bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Stir in cilantro. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.)
When ready to serve, top hot soup with dollop of sour cream and Cheddar Croutons.
Cheddar Croutons
Preheat oven to 400°F. On baking sheet, combine 1 1/2 cups cubed baguette and 1 tsp olive oil. Spread bread cubes in single layer; sprinkle with 1/3 cup shredded aged Cheddar cheese. Bake, stirring halfway through cooking time, until croutons are golden and crisp, about 10 minutes. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 days.) Makes 4 servings.
Nutritional facts PER SERVING
- Calories 555
- Total fat 22 g
- Saturated fat 10 g
- Cholesterol 55 mg
- Sodium 1,000 mg
- Total carbohydrate 65 g
- Fibre 8 g
- Sugars 12 g
- Protein 25 g
- Iron 5.6 mg
