Creamy Turkey Veggie Soup (grain-free, dairy-free)

Creamy Turkey Veggie Soup (grain-free, dairy-free)
Creamy Turkey Veggie Soup (grain-free, dairy-free)
Try this Creamy Turkey Veggie Soup (grain-free, dairy-free) recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 6
contains white meat gluten free red meat free shellfish free contains dairy
  • 1 clove garlic minced
  • 1 bay leaf
  • 1 tbsp olive oil
  • 1/2 tsp onion powder
  • 1 1/2 tsp sea salt
  • 1/3 cup chopped celery
  • 1/2 tsp freshly ground black pepper
  • 1 cup sliced cremini mushrooms
  • 3 tbsp unsalted butter
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/2 cup chopped yellow onion
  • 2 small organic leeks chopped (white and pale green part)
  • 1 cup diced organic carrots quartered
  • 1 1/2 lbs. baby red potatoes quartered (about 20)
  • 6 cups homemade turkey or chicken stock
  • 1 cup milk of your choice (i use unsweetened almond milk
  • 2 1/2 cups precooked shredded turkey (or shredded roast chick
  • Carbohydrate 19.562142145 g
  • Cholesterol 15.265 mg
  • Fat 6.51976010057456 g
  • Fiber 2.2880924227901 g
  • Protein 2.43130223991667 g
  • Saturated Fat 3.77674361189997 g
  • Serving Size 1 1 serving (140g)
  • Sodium 449.592727216671 mg
  • Sugar 17.2740497222099 g
  • Trans Fat 0.477552143389865 g
  • Calories 142 calories

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!!!