Ground Turkey Soup

This creamy ground turkey soup is the perfect hearty, comforting meal. It’s packed with protein, veggies, and warming spices that feels like a hug in a bowl on cold winter nights. It’s sure to be a family favorite.

Why You’ll Love It

• Incredibly comforting. This ground turkey soup is packed with warming spices and is perfect for chilly winter nights.
• Easy to make. This recipe is perfect for all skill levels.
• Versatile. It can be made on the stovetop, in an instant pot, or a slow cooker.
• One pot. All you need is one large stock pot or dutch oven.
• Packed with nourishing ingredients. This soup is loaded with veggies, even the “cream” base is a veggie.
• Hearty. You will not leave the dinner table hungry. This soup is loaded with protein and veggies and is sure to keep you full and satisfied.
• Perfect for feeding a crowd. Not only will you be able to feed a crowd, it will also be loved by all.
• Fits most lifestyles and diets. It is naturally gluten free. It can easily be made dairy free and paleo.

Ingredients and Substitutions

• Ground turkey. Ground turkey is the protein in this soup but you can sub it for ground chicken. You can also make it veggie only and add in cannelloni beans for protein.
• Butter. The butter is used to sauté the veggies and helps make the ground turkey soup creamy. You can use ghee or olive oil.
• Olive oil. To roast the cauliflower. You can use avocado oil, coconut oil, or butter.
• Cauliflower. Roasted cauliflower will be used for the “cream” and also as florets in the soup.
• Veggies. Diced red onion, carrots and celery add some texture to the soup. You can also add in a dark leafy green like kale or spinach.
• Garlic. You will use two garlic cloves or 2 tsp of minced garlic.
• Chicken Bone Broth. This will be the base of the soup. It can be swapped with regular chicken broth or vegetable broth.
• Spices. You will use generous amount of warming spices like fennel seed, turmeric, and black pepper.
• Lemon Juice. Lemon juice from 1/2 a lemon, about 1 tbsp adds some acidity and a slight tang to the soup.
• Almond flour. This is used to thicken the soup but can be omitted.

How to Make Ground Turkey Soup

Roast the cauliflower.

1. Preheat the oven to 425. Toss the cauliflower with olive oil and salt. Roast for about 20-25 minutes.

Sauté the veggies.

2. In a large stock pot, heat butter at a medium high heat. Add in minced garlic, onion, and turkey, breaking the turkey apart. Cook for about 5 to 7 minutes or until soft and fragrant and turkey is no longer pink. (I used leftover turkey and added it at step 4, for uncooked turkey, follow the steps as written.)

3. Once the onion and garlic are ready, add in the carrots and celery. Cook the veggies for 5 to 7 minutes or until the carrots start to soften.

Add in 1/2 of the cauli, seasonings, and broth.

4. Once the cauliflower has finished roasting adding 1/2 of it to the pot along with the seasonings and the broth.

Blend cauliflower to create “cream”.

5. Add the other 1/2 of the roasted cauliflower to a large bowl with 1 tbsp butter and 1/4 cup broth. Use an immersion blender to blend until creamy.

6. Pour cauliflower cream into the soup and mix until fully combined. Bring to a boil then reduce heat to a simmer. Simmer for 15-20 minutes.

7. Turn off the heat and add in 1/4 cup almond flour to thicken the soup. Stir to fully combine.

Serve.

8. Ladle into bowls then serve the ground turkey soup with fresh parsley and fresh black pepper.

Expert Tips

• Roast the cauliflower ahead of time. This will save time when you go to make the ground turkey soup.
• Prep the veggies ahead of time. You can dice up all of the veggies ahead of time to make things easier.
• Cooking the onion and garlic. Make sure you sauté the onion and garlic slow on a low heat to release the aromatics and flavor.
• Use bone broth for added protein. To up the protein content of the soup you can use bone broth instead of regular chicken broth.
• Let it slowly simmer. The longer you let the soup simmer, the more the flavors will come together, making for and even more flavorful dish.
• For thicker soup. Add in 1/4 cup of almond flour.
• Ground turkey. I used leftover ground turkey but if you use uncooked, add in uncooked turkey with minced garlic and onion breaking the turkey apart. Cook for about 5 to 7 minutes or until soft and fragrant and turkey is no longer pink.

Frequently Asked Questions

• Can this ground turkey soup be made dairy free? Yes it can easily be made dairy free! All you need to do is swap the butter for ghee or olive oil.
• Is it gluten free? Yes! It is gluten free, grain free, paleo, and whole 30.
• How do I store it? Store in an airtight container for up to 5 days.
• How do I reheat the soup? Reheat in the pot until hot and serve or you can microwave for about 45 seconds.
• Can I freeze it? Yes! Once cooled, add to a freeze safe container and freeze for up to 3 months.
• What can I serve it with? While this ground turkey soup has it all on it’s own – protein, healthy fats, vegetables, and carbs you can serve it with some crusty bread or with a salad like this tahini caesar.