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Creamy Turkey & Vegetable Soup

  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


This creamy turkey and vegetable soup is a nourishing and delicious cool-weather dish. It’s paleo, whole30, and AIP.


Units Scale
  • 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
  • 1416 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


  1. Using a large dutch oven or stockpot, heat the oil over medium heat.
  2. Add the onions and garlic to the pot and cook for 4-5 minutes or until the onions are translucent.
  3. Add the carrots, celery, mushrooms, and cauliflower rice, and stir. Saute for 4-5 minutes or until the vegetables are lightly fork tender.
  4. 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.
  5. 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.
  6. Stir in the kale and cook for 2-3 minutes to allow to soften. Serve warm.


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


  • Serving Size: 1 serving
  • Calories: 414
  • Fat: 28.8g
  • Carbohydrates: 14.6g
  • Fiber: 3.8g
  • Protein: 28.1g