Turkey and tofu soup

• 8 cups (2 liters) chicken broth
• ½ chopped Savoy cabbage
• 6 coarsely chopped green shallots
• 1 pack (142 g) baby spinach
• 1 pack 8 oz. (227 g) coarsely chopped mushrooms
• 1 lb (454 g) minced turkey
• ½ lb (250 g) firm tofu cut into small cubes
• ½ cup (125 g) chopped chives
• ½ cup (125 g) chopped parsley
• Salt and pepper for taste

1. In a large cooking pot bring to a boil the broth, cabbage, green shallots, spinach and mushrooms.
2. Add turkey and tofu. Lower heat to medium-low.
3. Let it simmer until the meat is cooked.
4. Add chive, parsley and season to taste.

I have chosen to make this soup meal without frying the ingredients in oil. This allows us to eat a nourishing and light soup. It contains a blend of textures and a sensation of sweetness on the palate with the tofu and minced poultry that is boiled. Comforting, sweet and tasty!