1 yellow onion, chopped

1 tablespoon avocado oil

3 thyme springs, chopped

3 garlic cloves, finely minced

25 oz fresh tomatoes, peeled, chopped

6 ounces tomato paste

¼ cup water

1 pound turkey meat, ground, fried

14 ounces beef stock

6 mushrooms, chopped

1 small red bell pepper, chopped

½ cup black olives, chopped


Heat a saucepan with oil over medium-high heat, add half of the onion, garlic and thyme. Stir and cook for 5 minutes. Add tomatoes, tomato paste and the water, stir, bring to a boil, reduce heat to medium-low and simmer for 20 minutes. Pour this mixture into a blender and pulse well. Heat up a saucepan over medium-high heat, add the turkey, stir and cook for 4 minutes, breaking it into small pieces with a fork. Add the rest of the onion, mushrooms and the bell pepper, stir and cook for 5 minutes. Add blended soup and beef stock, stir and cook for 5 more minutes. Ladle the soup into bowls, top with the olives and serve.


Fat: 6 g

Carbs: 17 g

Protein: 18 g

Total Calories: 218 Calories


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