Savory, nutrient-dense and hearty, this healthy turkey vegetable soup makes a perfect meal during the colder months. It’s brothy, warming and loaded with vegetables. No gluten or grains, and can easily be made dairy-free, too.
I don’t know about you, but after all the festivities and lavish meals of the holiday season, I am ready for lighter fare. But, at the same time, I want foods that are hearty and comforting like this healthy turkey vegetable soup.
Soup is one of the ultimate comfort foods and so easy to make healthy too. Load it with a variety of veggies (the more, the better), fresh or dried herbs, good-quality broth and protein of choice, and you’re left with a nourishing and complete meal. I think it’s one of the best (and nutrient-dense) ways to warm up from the cold.
As for this soup, it has a mecca of vegetables: carrots, celery, onion, garlic, cauliflower rice, kale and butternut squash. It’s seasoned with rosemary, bay leaf, thyme and oregano, plus a little cayenne pepper for a kick of heat. In addition, it has an ample amount of ground turkey, resulting in a savory, brothy and filling soup. I hope you enjoy it as much as I do!
Cheers and enjoy!
Healthy Turkey Vegetable Soup
- 1 Tbsp grass-fed butter, ghee or avocado oil
- 2 lb ground turkey (ground beef works too)
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 5 cups butternut squash cubes
- 1 bunch kale, stemmed and chopped
- 12 oz bag frozen cauliflower rice
- 2 bay leaves
- 2 sprigs fresh rosemary
- 1 Tbsp dried parsley
- 1 Tbsp dried oregano
- 1 tsp dried thyme
- Sea salt and black pepper, to taste
- Pinch of cayenne pepper, optional
- 8 cups good-quality chicken broth
- 1 Tbsp apple cider vinegar
- Add the butter, ghee or avocado oil to a large stock pot over medium heat and swirl to coat bottom of pan. Once hot, add the add the onion, garlic, celery and carrots, and cook for a few minutes, stirring occasionally. Next, add the ground turkey and season to taste with sea salt and black pepper. Continue to cook for several minutes or until meat is browned, breaking up the meat with a wooden spoon or spatula, as needed.
- Next, add the butternut squash cubes, dried parsley, oregano, thyme, cayenne pepper (if using), and if desired, more sea salt and black pepper. Stir to coat. Then, add bay leaves, rosemary sprigs, broth and apple cider vinegar. Bring to boil over medium-high heat, then reduce heat to medium-low and continue to simmer for about 12 minutes. Stir in the cauliflower rice and kale, and cook for another few minutes or until both are cooked and squash is tender. Taste and add more sea salt, black pepper or dried herbs, if needed.
- Before serving, remove bay leaves and rosemary stems (the rosemary needles will have fallen off into the soup).