Creamy Turkey Veggie Soup

18 40 297
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 6
Creamy Turkey Veggie Soup
Health Highlights


3 tbsp Butter, unsalted
1 tbsp Extra virgin olive oil
2 medium leek(s) Leek (organic, chopped - white and pale green part)
1 cup chopped Carrots (organic, diced, quartered)
1/2 cup chopped Yellow onion
1/3 cup diced Celery (chopped)
1 cup Cremini (Italian) mushroom (sliced)
1 clove(s) Garlic (minced)
681 gm Red mini potato (quartered - about 20)
6 cup Turkey stock (homemade - can use chicken stock)
1 leaf Bay leaf
1 1/2 tsp Sea Salt
1/2 tsp Black pepper
1/2 tsp Onion powder
1/4 tsp, ground Thyme, dried
1/4 tsp Rosemary, dried
1 cup Almond milk, unsweetened
2 1/2 cup Turkey, light meat (cooked and shredded)


Heat a stockpot over medium-high heat. Add the butter, olive oil, leeks, carrots, onion and celery. Sauté until onions and leeks begin to soften (about 6-8 minutes).

Add the mushrooms, and garlic; continue to sauté about 3-4 minutes, stirring constantly, until mushrooms soften.

Turn up the heat to high and add the potatoes, turkey or chicken stock, bay leaf and seasonings. Bring to a boil and then reduce heat to maintain a gentle simmer. Continue to simmer until potatoes are “al dente.”

Turn off heat. In a blender or food processor, add the cup of milk, about 2 ladle-fulls of the soup and 1 ladle-full of the broth only. Blend until completely puréed.

Place puréed soup back in the pot. Add the shredded turkey (or chicken) to the soup. Stir to combine. Cover stockpot and allow soup to sit for 5 minutes to warm the chicken.

Then, remove the bay leaf and re-season to taste with salt and pepper, if necessary. Serve with grain-free brown bread rolls with a dollop of cranberry sauce. Mmm!!!

Nutrition Facts

Per Portion

Calories 297
Calories from fat 90
Calories from saturated fat 40
Total Fat 10.0 g
Saturated Fat 4.4 g
Trans Fat 0.3 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.8 g
Cholesterol 62 mg
Sodium 1363 mg
Potassium 974 mg
Total Carbohydrate 32 g
Dietary Fiber 3.6 g
Sugars 5.3 g
Protein 21.8 g

Dietary servings

Per Portion

Meat 0.7
Milk Alternative 0.2
Vegetables 3.1

Energy sources


Meal Type(s)