Leek and Spinach Turkey Soup

Servings 4 Serves


  • 2 tablespoons coconut oil
  • 1 large leek diced
  • 4 cups spinach
  • 1 14-oz. can coconut milk
  • 2 cups low sodium vegetable broth
  • 3 cups browned ground turkey
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon ground sage


  • In a large pot, heat coconut oil over medium heat. Sauté leek for 5 minutes.
  • Add the remaining ingredients, turn heat up to high and bring to a boil. Reduce heat to low and cover pot. Simmer soup for 30 minutes, until the vegetables are slightly tender.
  • Serve warm.
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