Ingredients

• 600 ml low-sodium turkey broth — ready to use
• 150 g cooked turkey breast — very finely shredded
• 80 g cooked quinoa — rinsed before cooking, fully cooled
• 60 g carrot — very finely grated
• 6 g fresh ginger — cut into 3 thin slices (kept large for easy removal)
• 2 g fine sea salt — or to taste, start small
• 5 g olive oil — optional, for a small richness boost optional

Instructions

1. Add the turkey broth to a small saucepan along with the grated carrot and ginger slices. Bring to a gentle simmer over medium heat, then immediately reduce to low so it barely bubbles to keep aromas mild.
2. Stir in the cooked quinoa and simmer on low for 5–7 minutes, uncovered, until the carrot softens completely and the quinoa is very tender. Avoid boiling hard to prevent strong smells.
3. Add the finely shredded turkey breast and salt, stirring gently. Simmer on low for another 3–4 minutes, just until the turkey is warmed through. If using, swirl in the olive oil at the end for a slight calorie boost without heaviness.
4. Turn off the heat and remove the ginger slices. Let the broth cool for 3–5 minutes so it is warm, not hot, which is often easier to tolerate with nausea. Taste and adjust salt very lightly if needed, then serve in small mugs for slow sipping.