Turkey & Barley Soup

Makes 3 Servings

Macros: 187cal, fat 2g, carbs 25g, fibre 5g, protein 20g


3 1/4 cups Water

2 1/2 Carrot (medium, diced)

1/4 Sweet Onion (diced)

3/4 tsp Italian Seasoning

1/2 tsp Sea Salt (to taste)

1/3 cup Pearl Barley (uncooked)

170g Turkey Breast, Cooked (roughly chopped)

1 cup Baby Spinach


In a pot over medium-high heat, add the water, carrots, onions, Italian seasoning, and salt. Once boiling, lower to a simmer and cook until the carrots are tender-crisp, about five to seven minutes.

Stir in the barley and cook for 15 more minutes.

Add the turkey and spinach and cook until the turkey is warmed through and spinach is wilted, about three minutes. Divide into bowls and enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately two cups.

Gluten Free: Use quinoa, gluten-free pasta, or rice instead of barley and adjust cooking time accordingly.

More Flavour: Sauté the onions and carrots in your choice of cooking oil. Add minced garlic or ginger. Use broth instead of water.

Additional Toppings: Add parsley, sliced green onion, or red pepper flakes.

Make it Vegan: Use tofu, edamame, chickpeas, or lentils instead of turkey breast.







16 views0 comments

Recent Posts

See All