Turkey and buckwheat soup

Name: Turkey and buckwheat soup
Prep time: 1 h 20 min
Total time: 1 h 20 min
Ingredients: 300 g Turkey breast; 3 pcs Potato; 1 pcs Carrot; 1 pcs Onion; 200 g Buckwheat; 2 tsp Olive oil; 10 g Parsley; Salt, to taste; Ground black pepper, to taste

A filling soup in a clear turkey broth with buckwheat and potatoes.

Per serving: 351 kcal
Time: 80 min
Servings: 4

Protein, fat and carbs per serving

Protein: 24 g 28% of calories
Fat: 5 g 13% of calories
Carbs: 51 g 59% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

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Ingredients

for 4 servings

Turkey breast 300 g
Potato 3 pcs
Carrot 1 pcs
Onion 1 pcs
Buckwheat 200 g
Olive oil 2 tsp
Parsley 10 g
Salt to taste
Ground black pepper to taste

Method

Cover the turkey fillet with 2 l of water, bring to a boil, skim and simmer for 30 minutes. Lift out and cut into pieces.
Cube the potatoes, grate the carrot, finely chop the onion and herbs, and rinse the buckwheat.
Add the potatoes and buckwheat to the broth and cook for 15 minutes.
Meanwhile, gently soften the onion and carrot in the olive oil for a few minutes.
Return the turkey to the soup, add the vegetables and herbs, season and cook for 3 more minutes.