Spicy Turkey, Quinoa and Vegetable Soup


500 gms ground turkey
8 cups water
4 tbsp. of miso paste
1 tin of crushed tomatoes
2 carrots, sliced
1 cup of button mushrooms, sliced
4 cloves of garlic, crushed
2 tsp. cumin
2 tsp. coriander powder
1 small birds eye chilli, seeds removed and finely chopped
1 small head cabbage, shredded
1 cup quinoa
½ cup fresh coriander with steams, washed well and finely chop
½ cup fresh flat leaf parsley, finely chopped
olive oil



In a saucepan, add a little olive oil and brown the turkey, half the garlic, chilli, cumin and coriander powder. Set aside.

In a separate large saucepan, combine water, miso, tomatoes, carrots, remaining garlic, cabbage and quinoa. Bring to a boil. Lower temperature, and simmer for 20 – 30 minutes.

Place the cooked turkey in the saucepan with other ingredients.

Stir through the herbs.

Serve in bowls.