Creamy Turkey Soup

 

Creamy Turkey Soup

A healthy creamy soup

  • 3 tbsp Olive Oil
  • 2 cups Left Over Turkey Meat, cut up
  • 1/2 Onion, diced
  • 4 Carrots, peeled and cut into slices
  • 2 Celery stalks, cut into slices, or diced
  • 2 Potatoes, peeled and cut into 1 inch pieces
  • 5 cups Chicken Broth-Gluten Free (you can add more or less, depending on the creaminess you want)
  • 1 can Coconut milk, USE THE SOLID CREAM ONLY (discard the thin coconut milk under the cream)
  • 1 tsp Thyme
  • Salt & Pepper to taste

  1. Add Olive Oil in a Soup Pot and warm over medium heat

  2. Add Onions, Carrots and Celery to oil and cook for 6 minutes or until onions and vegetables soften, stirring often

  3. Add Broth to the Vegetables, scrap bottom if needed

  4. Add the Potatoes and Thyme and cook until the Potatoes and other vegetables are soft, around 20 minutes

  5. Add the Turkey Meat (should be seasoned with salt & pepper) and the Thick Cream of Coconut Milk (be careful when you open the can, gently scoop out just the thick cream that has settled on the top of the can) to the soup, Heat another 10 minutes

  6. Add Salt & Pepper to taste

This is a great soup on a cold, rainy day.  It’s healthy (no noodles), creamy (not dairy) and delicious.  Enjoy!