How to make
Cut and boil the turkey in 8 cups of salted water.
Once the meat is cooked, add the peeled and sliced carrots and the quinoa.
Add a little oil and black pepper according to your taste.
The broccoli soften too quickly, so in order for them not to get mushy, add them last.
Turn off the heat and pull the cooked soup aside.
Beat one egg with yogurt. Add slowly with a tablespoon or in very thin stream from the soup broth, while stirring at all times.
The goal is for the egg not to lump up from the sudden hot temperature.
Repeat the same process when pouring the thickener into the pot with the boiling turkey soup.
The quinoa and turkey soup is ready.
