Summary

Ingredients

• 300 g turkey meat
• 1 onion (s)
• 0.5 liter ½ vegetable stock, (instant)
• 0.5 ½ pumpkin (se), Hokkaido
• 1 large sweet potato (s)
• 4 carrot (s)
• 1 tuber / n beetroot, (fresh)
• oil
• salt and pepper
• 0.5 ½ cup sour cream or cremefine
• 2 tablespoon parsley, (frozen)

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Instructions

1. Peel all the root vegetables (except the pumpkin) and cut into bite-sized pieces. Attention, the beetroot stains strongly and should therefore only be touched with disposable gloves.
2. Cut the turkey meat into small pieces and fry in a large saucepan with a little oil. Peel the onion, cut it into small pieces and add it (let it become translucent). Deglaze with the vegetable stock and add all the root vegetables.
3. Pepper and salt and cook for approx. 15-20 minutes with the lid closed.
4. Finally stir in the sour cream and parsley and serve.
5. With this way of preparing the dish, the sweet potato and pumpkin disintegrate quite severely, resulting in a very thick soup with meat and vegetables. If you want to avoid that (which is so delicious), you shouldn`t add the pumpkin and sweet potato to the pot immediately with the carrots and beetroot, but only later.