California Bistro Bisque
- Yield 4
- Prep 15 mins
- Cook 16 mins
Ingredients
- 1 pound ground turkey
- 1 cup diced peeled butternut squash
- 1/2 cup chopped red bell pepper
- 1 teaspoon minced ginger root
- 1 whole clove garlic, minced
- 1/4 teaspoon crushed red pepper
- 2 tablespoons all-purpose flour
- 2 cups fat free low sodium chicken broth
- 1 cup shelled edamame
- 1/2 cup broken baby corn
- 1 can 14 ounces light unsweetened coconut milk
- 2/3 cup sliced California black ripe olives
- 2 whole green onions, minced
- 1 cup packed torn watercress, tough stems removed
- 2 tablespoons snipped thyme
- 2 tablespoons pumpkin seeds for garnish
Instructions
Brown the turkey in a large nonstick skillet over medium heat for 5 minutes or till no longer pink, breaking up into 3/4 inch crumbles. Add the squash, bell pepper, ginger root, garlic and crushed pepper. Cook 4 minutes, then stir in the flour and cook, stirring 1 minute. Add the broth, edamame, corn and coconut milk. Cover and simmer 5 minutes. Stir in the olives, onions, watercress and thyme; cook 1 minute more. Garnish each serving with pumpkin seeds.
