Sweet Potato Apple Turkey Soup 


  • 1 large sweet potato, baked then peeled (about 400 for 45 minutes)

  • 3 cups pacific foodschicken or vegetable broth

  • 1 tablespoon olive oil or butter

  • 1 large carrot, chopped

  • 1 zucchini, chopped

  • 1/2 red bell pepper, chopped

  • 1/2 yellow bell pepper, chopped

  • 1/2 pound lean ground turkey

  • 1 large apple, peeled and chopped

  • 1 cup skim milk

  • 1/4 teaspoon pumpkin pie spice

  • Salt to taste

  • You can substitute vegetables based on what you have at home and what you like.




  1. In a blender, combine the broth and sweet potato, and puree until smooth. Set aside.

  2. Heat a large pot over medium heat and melt the butter. Add the carrots, peppers, and zucchini. Saute until tender (about 5 minutes).

  3. Add the ground turkey and apple and cook through (about 5-8 more minutes).

  4. Once everything is cooked through and tender, add the puree and milk to the pot, stirring gently to lift any browned bits from the bottom.

  5. Add the spices and turn down to simmer. You can simmer very low all day or just for 30 minutes prior to serving.



Recipe adapted by Robyn Johnson, MS, RDN, LD

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©2017 by Nutrition by Robyn, LLC