How to make
Clean the turkey fillet and cut it into pieces with a sharp knife.
Cut the carrots into small cubes and blend the onions, leeks and celery.
Stew them in a little fat and salt at a moderate temperature for about 5 minutes.
Add the meat, salt and black pepper.
Pour about 1 and 1/2 liters of water and pour the saffron and vegetable spice mix.
Boil the turkey soup for another 15 minutes.
Wash the quinoa and add it into the pot - leave the soup for another 10 minutes.
Add the cooking cream at the end and finely chopped parsley and remove the light and delicious turkey soup from the heat.
Optionally, you can serve it with homemade bread or toast.
