Description
This creamy turkey and vegetable soup is a nourishing and delicious cool-weather dish. It’s paleo, whole30, and AIP.
Ingredients
Units
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- 2 tbsp avocado oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, chopped
- 4 stalks celery, chopped
- 2 cups baby bella mushrooms, sliced
- 1 1/2 cup cauliflower rice
- 4 cups chicken broth (sub turkey broth)
- 1 cup coconut milk
- 14–16 oz shredded or cubed turkey, cooked (sub chicken)
- 2 tsp thyme, fresh
- 2 tsp rosemary, chopped, fresh
- 1 tsp sea salt
- 1 tbsp arrowroot starch
- 1 cup kale, chopped
Instructions
- Using a large dutch oven or stockpot, heat the oil over medium heat.
- Add the onions and garlic to the pot and cook for 4-5 minutes or until the onions are translucent.
- Add the carrots, celery, mushrooms, and cauliflower rice, and stir. Saute for 4-5 minutes or until the vegetables are lightly fork tender.
- Pour in broth, coconut milk, turkey, thyme, rosemary, and salt. Stir well to combine. Bring to a medium simmer and simmer for 25-30 minutes or until the vegetables are cooked and the flavors are combined.
- Spoon out about 3/4 cup – 1 cup of broth and whisk in the arrowroot starch. Pour back into the soup and mix well to combine and thicken.
- Stir in the kale and cook for 2-3 minutes to allow to soften. Serve warm.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 40
- Category: one pot meals
- Method: stove top
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 414
- Fat: 28.8g
- Carbohydrates: 14.6g
- Fiber: 3.8g
- Protein: 28.1g