Lemon Turkey Soup

Ingredients

• 2 cups baby spinach leaves fresh
• 0.8 cup carrots thinly sliced
• 0.5 cup celery chopped
• 1 clove garlic minced
• 4 servings ground pepper fresh black to taste
• 2 tablespoons juice of lemon freshly squeezed
• 2 teaspoons lemon zest 
• 1 tablespoon olive oil 
• 0.3 cup bell pepper diced red
• 0.5 cup onion red chopped
• 1 pinch sea salt 
• 1 cup turkey diced cooked
• 2 cups turkey stock 

Equipment

• pot

Directions

1. Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes.
2. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.
3. Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.
4. Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes.
5. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.