10/05/2026
🍲 Soup season starts now, and October’s recipe makes eight servings, which is the entire point.
1 Million Veggies Stew
🥩 2 lbs ground turkey or chicken
🧅 ½–¾ cup leeks or green onions, chopped
🌿 ½ cup fennel, chopped (or onion if you’re not eating low FODMAP)
🧄 1 tbsp garlic, minced
🫑 1½ cups bell peppers, sliced or diced
🥕 6-7 carrots, sliced
🥒 2 cups zucchini, chopped
🍆 2 cups eggplant, chopped
🍅 2 tbsp tomato paste · 2 x 15oz cans diced tomatoes
🧂 2 tbsp apple c***r vinegar · 2½ tsp fennel seeds · 2 tsp paprika · 1½ tsp ground cumin · 1 tsp salt
🥣 1 cup vegetable stock
🥬 5oz frozen spinach
🍋 1½ tbsp grated lemon zest
Method 👇
Brown the turkey in a large saucepan, about 5 minutes. Add the leeks and fennel, 1-2 minutes until fragrant. In go the garlic, peppers, carrots, zucchini and eggplant for another 5. Add everything up to the cumin and cook 15 minutes over medium heat, stirring now and then.
Add the rest except the spinach and lemon zest, then cover. (Crockpot works here too, transfer and set to low.) Stir in the spinach and lemon zest at the very end, 2-3 minutes until the spinach wilts. Too thin? Simmer uncovered another 5-7.
Per serving: 302 cal · 35g protein · 18g carbs · 11g fat · 5g fibre 📊
Why our dietitians put this one on the list 👇
35g of protein a serving is the headline, and it’s doing it at 302 calories, which is hard to pull off in a stew. Seven different vegetables means the fibre comes from actual food rather than a supplement, and that variety matters more for your gut than hitting a fibre number with one ingredient. It’s also low FODMAP as written, so it works if you’re someone whose stomach has opinions.
Eight servings. Make it Sunday, eat it Thursday, stop thinking about dinner for a week 🍲
Our in-house dietitians build meal plans around how you actually cook and train. Book a consult at the link in bio 🔗
