261 kcal
120 min.
Recipe for Roast turkey soup with peas and pineapple
0 reviews
NaN g
261 kcal
0 kcal
261.2
25.3g
7.4g
23.2g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Vegetable broth1× cup (240 g)
- Sweet pepper0.5× piece (115 g)
- Turkey fillet100 g
- Onion5× slice (50 g)
- Cream, UHT, half3× tablespoon (45 g)
- Pineapple0.5× slice (40 g)
- Green peas, fresh, frozen or canned2× tablespoon (30 g)
- Salt2× pinch (1 g)
- Curry powder, mixed flavours0.5× pinch (1 g)
- Pepper, black0.3× teaspoon (0.9 g)
How to make Roast turkey soup with peas and pineapple
1. Heat the oven to 180C.
2. Finely dice the meat, pineapple, onion and pepper.
3. Place the ingredients in a casserole dish, cover with cream and bone broth, then put in the oven.
4. Roast until the meat is fully cooked and the pineapple releases juice.
5. Add salt, pepper and curry powder to taste.
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