Soups
Ground turkey soup, anti-inflammatory
Simple healing anti-inflammatory ground turkey mushroom soup! If you’re looking for simple and satisfying recipes to reduce inflammation, get the ingredients for this healthy soup and make it in 20 minutes, it's light…
If you’re looking for a simple and satisfying anti-inflammatory recipe, try this 20-minute simple ground turkey and mushroom soup. This fast healing soup is a great option, if you’re following an anti-inflammatory diet, since it’s made with inflammation-fighting herbs and spices, rich in vitamins, antioxidants and is gluten-free, dairy-free, nut-free, soy-free and egg-free.
There are basically no common allergens in this recipe. No nightshades either.
Here it comes, another recipe without garlic. Another day of us not smelling like garlic. A sad day for humanity.
Or is it? No it’s not. Not only because we smell like Rosa Damascena now, but also because this soup is satisfying. Never in a million years did we think we'd make something like this. We mean: ground turkey? MUSHROOMS? Who am we? Dave Ramsey? Wolfgang Amadeus Mozart? But it’s good, healthy and comforting. And whether you’re eating to reduce inflammation or not, you will love this satisfying healthy soup.
Ingredients For This Ground Turkey Mushroom Soup
Ground turkey. You can also use ground chicken or even ground beef for this anti-inflammatory soup too.
Mushrooms. White mushrooms aka champignons or is it champions. But feel free to use whichever type of mushrooms you know you like and can eat.
Vegetables. Carrots, zucchini and scallions are the vegetables we used here. A great option for this soup would be broccoli or cauliflower, maybe even some peas or green beans if you have some in your freezer.
Spices & Dried Herbs. Turmeric, rosemary, mint and a lot of black pepper to help unleash the superpowers of the curcumin in turmeric.
Fresh herbs. Using fresh herbs is optional, but we highly recommend it if you have some. We used and loved fresh oregano for this recipe and it’s just so notable. Another great option here would be fresh thyme. Or, if you don’t have these, you can use whatever fresh herbs you have available – cilantro, parsley, basil or mint are some of our go to’s usually.
How it comes together
Start with chopping the mushrooms and cooking the turkey with a little bit of water, salt and olive oil. Keep it covered and cook at medium-high. Then add the mushrooms and let saute together for 2-3 minutes.
Stir in the chopped vegetables and the dried herbs and spices and stir for about 2 minutes. Pour in the water and a pinch of salt, then cover and reduce the heat to medium. Alternatively you can also use stock instead of water. If using water, make sure to taste the broth after about 4-5 minutes to adjust for salt.
After those 5 minutes of cooking, stir in the fresh herbs and turn the heat off.
Serve immediately and enjoy!
You’ll Love This Soup Because It’s:
- light, but also filling and tasty
- healthy and allergen-free, solid for an anti-inflammatory diet
- made with simple whole food ingredients
- ready in about 20 minutes
- Yield: 2-3
- Prep: 5 minutes
- Cook: 15 minutes
- Total: 20 minutes
Ingredients
- 7 oz / 200g minced turkey
- 7oz / 200g mushrooms, chopped roughly
- 1 carrot, chopped
- ½ zucchini, chopped
- 1 tsp turmeric
- 1 tsp dried mint
- ½ tsp rosemary
- 1 tsp black pepper
- 2 tbsp fresh oregano, chopped
- 2 big scallions (or a small onion), chopped
- 1 tbsp olive oil
- salt to taste
Method
- Chop the mushrooms and saute ground turkey with some salt, water and olive oil, covered with lid.
- Stir in the mushrooms and cook for about 2 minutes.
- Add the carrot, zucchini, turmeric, rosemary, mint, black pepper and onion. Add water to cover (about a cup) and cook for about 4-5 minutes. Have a taste and adjust for salt.
- In the last minutes add the fresh herbs and turn the heat off.
- Serve immediately and enjoy!
