Turkey Vegetable Low Carb Soup
Hey there! So, I was rummaging through my fridge the other day, and you know how it goes—you find a bit of leftover turkey, some sad-looking veggies, and think, ‘Why not soup?’ That’s how this Turkey Vegetable Low Carb Soup came into being. It’s kinda like magic in a pot, turning odd bits into something warm and comforting. Also, it’s low carb, so you can slurp away without a care!
Why You’ll Love This Soup
I whip this up whenever I’m craving something hearty but don’t want to spend hours in the kitchen. My family loves it, partly because it’s delicious, but also because it uses up all those veggies they’ve been avoiding. Plus, who doesn’t love a good soup on a chilly day? (Let’s be real, it tastes even better after a day in the fridge.) And sometimes, you just need a bowl of something warm and comforting that doesn’t break the carb bank.
What You Need (and Maybe Don’t)
- 2 tablespoons olive oil (or butter if you’re feeling indulgent)
- 1 pound ground turkey (or chicken works too!)
- 1 onion, chopped (my secret tear-free trick: wear goggles!)
- 2 carrots, diced (I sometimes just grate them if I’m lazy)
- 2 celery stalks, chopped
- 4 cups chicken broth (homemade, if I’m feeling fancy)
- 1 zucchini, diced (or skip it if you’re not a fan)
- 1 bell pepper, chopped (any color you like)
- 1 teaspoon dried thyme (or fresh if you have it)
- Salt and pepper, to taste
- A handful of spinach (I just toss in whatever greens I have)
How To Make It (Without Losing Your Mind)
Start by heating the oil in a large pot over medium heat. Toss in the onions and sauté until they’re just translucent (this is usually when I sneak a taste). Add the ground turkey—break it up with a spoon—and cook until it’s no longer pink. If it sticks a bit, don’t sweat it, adds flavor!
Throw in the carrots, celery, and bell pepper. Cook for about 5 minutes, then pour in the chicken broth. Bring it to a boil, then reduce to a simmer. Add the zucchini and thyme. Let everything mingle for about 20 minutes. If it looks a bit weird, don’t worry—it comes together in the end!
Finally, toss in the spinach just before serving. It wilts quickly, so it’s no fuss. Season with salt and pepper to your liking. Serve hot, preferably with some crusty bread (low carb, if you’re sticking to that theme).
Notes (Or Things I Learned the Hard Way)
If you overcook the veggies, they lose their charm—but hey, it’s still soup! And if you find it’s too thick, just add a splash more broth or water. Easy peasy.
Fun Variations to Try
I once tried adding cauliflower rice, thinking it would be a cool addition; turns out, it was a bit much. But hey, if you like experimenting, go for it! Sometimes I toss in a few cherry tomatoes for a pop of color.
No Fancy Equipment? No Problem!
Don’t have a big pot? Use a deep skillet and just be careful when stirring. No need to stress about fancy tools here.
Storing Leftovers (If You Have Any!)
Stick this soup in the fridge for up to three days, though honestly, in my house, it never lasts more than a day! The flavors only get better.
How to Serve This Delight
We usually pair this with a simple salad or some garlic toast. My kids love it with a sprinkle of cheese on top; melts like a dream!
Pro Tips (Learn From My Mishaps)
Once I skipped browning the turkey; let’s just say it wasn’t my finest creation. Browning adds a depth you don’t want to miss.
Your Questions Answered!
Can I freeze this soup? Absolutely! Just cool it completely first. Freeze in single-serve portions for an easy meal later.
What if I don’t have turkey? No turkey, no problem. Chicken, or even pork, can work in a pinch.
Is this really low carb? Yes, as long as you don’t pair it with a mountain of bread! But, it’s all about balance.
