Aguadito de Pavo, Peruvian Turkey and Veggie Soup
Aguadito de Pavo, or Peruvian Turkey and Rice Soup is the perfect soup for Thanksgiving leftovers. Using shredded turkey, veggies and rice in a cilantro broth, this "throw it all in the pot" soup is full of flavor, with just a bit of spice.
Servings: 8
Calories: 221kcal
Ingredients
- 11 cups Gluten-Free Turkey Stock
- 1 cup cilantro
- 2 tsp olive oil
- 2/3 cup diced onion
- 2 tsp minced garlic
- 2 tsp aji amarillo
- 1/2 tsp aji panca
- 1 and 1/2 cups frozen veggies
- 2 cups shredded turkey
- 2 cups cooked white rice
Instructions
- Blend one cup turkey broth with one cup cilantro. Set aside.
- Add olive oil to soup pot and heat over medium heat.
- Add diced onion, minced garlic, aji amarillo, and aji panca. Saute until fragrant, about 3 minutes.
- Add cilantro broth mixture. Stir
- Add the rest of the broth, frozen veggies, turkey, and white rice.
- Bring to boil. Lower heat and simmer for 20 minutes or until rice pops.
Notes
If you do not have turkey or turkey broth, chicken can be substituted.
Nutrition
Calories: 221kcal | Carbohydrates: 24g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 495mg | Potassium: 441mg | Fiber: 1g | Sugar: 6g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg