Ingredients
Main Ingredients
- 2 tbsp avocado oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, chopped
- 4 stalks celery, chopped
- 2 cups baby bella mushrooms, sliced
- 1 1/2 cup cauliflower rice
- 4 cups chicken broth (substitute with turkey broth if available)
- 1 cup coconut milk
- 14-16 oz shredded or cubed cooked turkey (substitute with chicken if desired)
- 2 tsp fresh thyme
- 2 tsp fresh rosemary, chopped
- 1 tsp sea salt
- 1 tbsp arrowroot starch
- 1 cup kale, chopped
Instructions
- Heat the Oil: In a large dutch oven or stockpot, heat 2 tablespoons of avocado oil over medium heat, preparing the base for sautéing your aromatics and vegetables.
- Sauté Aromatics: Add the diced onion and minced garlic to the heated oil, cooking for 4-5 minutes or until the onions become translucent and fragrant, creating a flavor foundation for the soup.
- Cook Vegetables: Stir in chopped carrots, celery, sliced mushrooms, and cauliflower rice. Sauté this vegetable mixture for 4-5 minutes until they are slightly tender and well combined.
- Add Liquids and Herbs: Pour in the chicken broth and coconut milk, then add shredded or cubed cooked turkey along with fresh thyme, chopped rosemary, and sea salt. Stir well to combine and bring the soup to a medium simmer. Let it simmer gently for 25-30 minutes to blend the flavors and cook the vegetables thoroughly.
- Thicken Soup: Ladle out approximately 3/4 to 1 cup of the hot broth into a small bowl. Whisk in the arrowroot starch until smooth to create a slurry. Pour this mixture back into the soup pot, stirring well to thicken the soup evenly.
- Add Kale and Finish Cooking: Fold in the chopped kale and cook for an additional 2-3 minutes, allowing the greens to soften without losing their color and nutrients. Serve the soup warm for a comforting and nourishing meal.
Notes
- For a milder flavor, use chicken broth and chicken instead of turkey.
- Arrowroot starch is used as a gluten-free thickener; alternatively, cornstarch can be used if gluten is not a concern.
- The soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Adjust herbs to your taste or use dried herbs in half the quantity if fresh is unavailable.
- For added creaminess, coconut milk full-fat is recommended.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
