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–+ servings

Creamy Turkey & Vegetable Soup

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This creamy turkey and vegetable soup is a nourishing and delicious cool-weather dish. It's paleo, whole30, and AIP.
Course one pot meals
Cuisine Global
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 414
Author Michelle

Ingredients

  • 2 tbsp avocado oil
  • ½ yellow onion diced
  • 2 cloves garlic minced
  • 1 cup carrots chopped
  • 4 stalks celery chopped
  • 2 cups baby bella mushrooms sliced
  • 1 ½ 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.

Nutrition

Serving: 1serving | Calories: 414kcal | Carbohydrates: 14.6g | Protein: 28.1g | Fat: 28.8g | Fiber: 3.8g