A Post Thanksgiving “sopa De Tortilla”

Gluten Free
Dairy Free
Health score
39%
A Post Thanksgiving “sopa De Tortilla”
150 min.
5
443kcal
40.54%sweetness
100%saltiness
24.81%sourness
19.42%bitterness
65.34%savoriness
73.65%fattiness
100%spiciness

Ingredients

  •  avocado 
  •  carrots 
  • stalks celery 
  • bunch cilantro leaves 
  • pinch cumin 
  • cloves garlic peeled
  • 0.3 cup olive oil 
  • tablespoons olive oil 
  •  onion peeled quartered
  •  poblano pepper 
  • ounces stewed tomatoes canned
  • cup fried tortilla strips 
  •  turkey breast whole

Equipment

  • bowl
  • ladle
  • oven
  • pot
  • blender
  • stove
  • kitchen timer
  • colander

Directions

  1. Drizzle 2 tablespoons of olive oil in bottom of large stock pot.
  2. Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.Peel two carrots and add the peels to the stock pot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.
  3. Cut the stems off your Cilantro bunch. Reserve the leaves.
  4. Add stems to the stock pot.
  5. Add water to your pot so that it is 3/4 full.Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one quarter of your pot.
  6. Remove turkey from bone. Reserve the meat. Discard the bone
  7. Strain the soup by using a colander over another stock pot
  8. Discard the vegetables
  9. Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.Soup Instructions:In blender add 1 8 oz. can of organic stewed tomatoes and cup of olive oil, pinch of salt and puree with roasted pepper* and set aside for later use.
  10. Add 2 carrots cubed to stock
  11. Add 2 celery stalks chopped to stock
  12. Cover and boil for 30 minutes until the vegetables are tender.
  13. Add 1/4cup increments pureed pepper-tomato mixture to your broth.
  14. Add 1/3 cup of turkey meat per cup of stock and allow simmering.Taste for salt and finish with a pinch of ground cumin.Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store bought tortilla chips. Top with fresh cilantro and cubes of avocado.*Roast 1 Poblano pepper stove top or in your oven until charred and tender. Peel and devein the Poblano pepper.

Nutrition Facts

Calories443kcal
Protein31.56%
Fat52.08%
Carbs16.36%

Properties

Glycemic Index
44.57
Glycemic Load
2.62
Inflammation Score
-10
Nutrition Score
29.971739130435%

Flavonoids

Cyanidin
0.13mg
Epicatechin
0.15mg
Epigallocatechin 3-gallate
0.06mg
Apigenin
0.93mg
Luteolin
1.53mg
Isorhamnetin
1.1mg
Kaempferol
0.35mg
Myricetin
0.05mg
Quercetin
6.09mg

Taste

Sweetness:
40.54%
Saltiness:
100%
Sourness:
24.81%
Bitterness:
19.42%
Savoriness:
65.34%
Fattiness:
73.65%
Spiciness:
100%

Nutrients percent of daily need

Calories:442.93kcal
22.15%
Fat:26.44g
40.67%
Saturated Fat:3.64g
22.72%
Carbohydrates:18.69g
6.23%
Net Carbohydrates:12.81g
4.66%
Sugar:6.21g
6.9%
Cholesterol:84.24mg
28.08%
Sodium:506.59mg
22.03%
Protein:36.05g
72.11%
Vitamin A:8660.95IU
173.22%
Vitamin B3:17.25mg
86.27%
Vitamin B6:1.51mg
75.41%
Selenium:36.32µg
51.88%
Phosphorus:436.74mg
43.67%
Vitamin C:33.05mg
40.06%
Vitamin K:42.05µg
40.05%
Potassium:993.18mg
28.38%
Vitamin E:4.21mg
28.04%
Fiber:5.88g
23.5%
Vitamin B2:0.36mg
21.03%
Vitamin B5:2.1mg
20.98%
Folate:74.13µg
18.53%
Magnesium:70.85mg
17.71%
Zinc:2.61mg
17.42%
Vitamin B12:0.98µg
16.38%
Manganese:0.28mg
14.12%
Copper:0.27mg
13.66%
Iron:2.16mg
11.99%
Vitamin B1:0.17mg
11.03%
Calcium:82.02mg
8.2%
Vitamin D:0.16µg
1.04%