This comforting Turkey & Soursop Leaf Broth combines the lean protein of turkey with the earthy, medicinal notes of soursop and the nutrient-dense brightness of moringa.
Prep Time, Cooking Time & Servings
| Prep Time | Slow-Simmer | Time Servings |
| 15 mins | 2.5 – 3 hours | 4–6 |
Ingredient for Turkey & Soursop Leaf Herbal Broths
Protein: 1.5 lbs lean turkey breast or tenderloin, cut into 1-inch cubes.
Infusion: 3–5 Whole Dried Soursop Leaves (placed in a small mesh sachet or tea infuser).
Vegetables:
3 large carrots, sliced.
2 stalks celery, chopped.
1 large yellow onion, diced.
3 cloves garlic, smashed.
Liquid: 8 cups filtered water or very low-sodium vegetable stock.
Garnish: 1–2 tsp Dried Moringa (crushed).
Aromatics: 1 bay leaf, 6 whole peppercorns.
How to Make Turkey & Soursop Leaf Broth (Step-by-Step)
Slow-Simmer Instructions
Sauté Aromatics: In a large heavy-bottomed pot, lightly sauté the onion, carrots and celery until softened (about 5 minutes). Add garlic and cook for 1 minute more until fragrant.
Brown Turkey: Add the lean turkey cubes to the pot. Cook just until the exterior is no longer pink.
Combine & Infuse: Pour in the water or low-sodium stock. Submerge the mesh sachet containing the dried soursop leaves, along with the bay leaf and peppercorns.
Slow Simmer: Bring to a gentle boil, then immediately reduce heat to low. Cover partially and let it slowly simmer for 2.5 to 3 hours.
Tip: Do not let it reach a hard boil to keep the broth clear and the turkey tender.
Finish: Remove and discard the soursop leaf sachet and bay leaf.
Garnish: Ladle the hot broth into bowls and sprinkle dried moringa over the top immediately before serving to preserve its vibrant green color and nutrients.
Low-Sodium Cooking Tips for Flavorful Broth
Acid instead of Salt: Use a squeeze of fresh lime or lemon juice just before serving to brighten the flavors without adding salt.
Whole Aromatics: Increase the amount of garlic, onion and peppercorns to provide a "savory" depth that compensates for lower salt levels.
Mushroom Umami: Add a few dried shiitake mushrooms to the simmer to provide natural umami.