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Turkey and Vegetable Stew
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
2
tablespoons
coconut oil
1/2
large
onion
diced
4
cloves
garlic
minced
1
large head
cauliflower
cut into florets
1
pound
mushrooms
sliced
1
14-oz. can
fire-roasted tomatoes
1
cup
whole milk
2
cups
low sodium chicken broth
3
cups
browned ground turkey
Sea salt and freshly ground black pepper
to taste
2
tablespoons
chili powder
1
tablespoon
ground cumin
Instructions
In a large pot, heat coconut oil over medium heat. Sauté onion, garlic and cauliflower for 10 minutes.
Add the remaining 8 ingredients (mushrooms through cumin), 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.
Notes
SERVING SUGGESTION:
Big spinach salad.
GLUTEN FREE:
Make sure fire roasted tomatoes and chicken broth are gluten free.
NUTRITION:
453 Calories; 24g Fat (47.4% calories from fat); 42g Protein; 19g Carbohydrate; 4g Dietary Fiber; 143mg Cholesterol; 519mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.
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