Hello again, it’s Sheena, digital food editor for bhg.com, joining in today. This week my checking account was dangerously low and I had several perishable ingredients in my fridge to use up so I turned to this healthy Spicy Brazilian Turkey Soup recipe from Eat Well, Lose Weight magazine. This homey recipe allowed me to use up a partially-used can of leftover coconut milk, cilantro, and that one random bottle of beer in the back of my fridge, while utilizing other ingredients I have stockpiled (peanuts, garlic, onions, etc).
As usual, I improvised a bit to make this soup recipe fit my needs. I didn’t have turkey on hand and didn’t want to spend the money protein usually costs, so I opted for pulling from the many, many chicken breasts in my freezer. The greatest moment making this recipe came when I had the ingredients in the pot simmering. I had to run upstairs to transfer laundry and as I made my way back downstairs I caught the wafting aroma of beer, tomatoes, and ginger mingling on the stovetop. Irresistible!
In keeping with my theme of using up ingredients, I opted to garnish each bowlful with some chopped avocado that needed to be used up. The avocado seemed to marry nicely with the other Mexican ingredients. All the wonderful flavors from bold ingredients and fresh herbs made this a wholly satisfying, low-cal meal! Check out more great healthy recipes when you download your digital copy of Eat Well, Lose Weight magazine by clicking here. Get the recipe here: Spicy Brazilian Turkey Soup