Saturday, September 27, 2014

Dikon with Turkey soup

Dikon with Turkey Soup

    It's that time of year again! Yes, the cold  and flu is upon us. Some, like my family has an early start to the cold season. Once one member gets sick, the whole family contracts it, which effects our functions, even cooking! Now who has time to cook a healthy delicious meal? 

    This Dikon with Turkey soup takes about 30 minutes from start to finish. The flavors of the Dikon and the simple spices gives this soup the bursting flavors. It's easy, delicious and best of all healthy! 


Dikon with Turkey Soup

  • 2 lb package ground turkey
  • 3 garlic cloves , minced
  • 1 quarter of an onion , diced
  • 3 inches of fresh ginger, cut into 4s
  • 2 tablespoons of olive oil


  • 1 stalk of celery, chopped 
  • 1 lb dikon, peeled and cubed 
  • 1 carrot, cut into chunks 
  • 2 spring onions (the white part of the onions)
  • 2 14 oz can of broth 
  • 2 14oz water 
  • 2 cups cooked brown rice mix with Quinoa

Season with
  • 1 teaspoon of Savory spices
  • 1 teaspoon of Salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 4 tablespoons of chicken bouillon 
Garnish with chopped spring onions

In a large pot, start by Caramelizing the minced garlic, diced onions and ginger in 2 tablespoons of olive oil. Sprinkle on a teaspoon of salt, stir. 

Once it starts to caramelized, add in the ground Turkey,  2 tablespoons of chicken bouillon.  Stir until it cooks about half way.

Once the Ground Turkey cooks halfway, add all the vegetables along with 2 cups of mixed brown rice and Quinoa. Mix in the ground black peppers and a teaspoon of savory spice. 

Pour in two 14 oz can of broth and
two 14oz water. Stir and cover until the vegetables are tender. Remove the slices of ginger and discard. Add salt to taste. Sprinkle on the spring onions and serve hot.