Turkey Rosemary Sweet Potato Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • 1 medium onion chopped
  • 2 medium cloves garlic minced
  • 1 large boneless skinless turkey breast cubed
  • 2 medium sweet potatoes peeled and chopped
  • 5 cups low sodium chicken broth or use homemade
  • 4 cups chopped kale
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon grated lemon zest


  • Melt the coconut oil in a large saucepan with a tight-fitting lid over medium heat. Add onion and garlic; cook for 5 minutes.
  • Add turkey and sweet potato; cook for 5 minutes or until turkey is brown. Add remaining ingredients (broth through lemon zest); stir to combine.
  • Reduce heat then cover and simmer for 20 minutes or until turkey is cooked through and vegetables are tender. Serve warm.


SERVING SUGGESTION: A relish tray of carrot and celery sticks, cherry tomatoes, and cucumber spears.
NUTRITION: 338 Calories; 5g Fat; 45g Protein; 29g Carbohydrate; 4g Dietary Fiber; 70mg Cholesterol; 742mg Sodium. Exchanges: 1 Grain (Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fat.
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