Creamy Turkey Veggie Soup

18 40 285
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 6
Creamy Turkey Veggie Soup
Health Rating

Ingredients


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)

Instructions


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 285
Calories from fat 97
Calories from saturated fat 39
Total Fat 10.8 g
Saturated Fat 4.4 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.7 g
Cholesterol 58 mg
Sodium 709 mg
Potassium 1034 mg
Total Carbohydrate 24.5 g
Dietary Fiber 4.0 g
Sugars 6.0 g
Protein 22.4 g

Dietary servings

Per Portion


Meat 0.7
Milk Alternative 0.2
Vegetables 3.1

Energy sources


Pygal34%457.3795322981063153.6179932660785734%372.0268755939942282.387022990867231%306.7005916798012146.75832465690334%34%31%CarbohydratesFatProtein
Recipe from:
Lunch
Main
Side
Soup