Turkey Club Soup
Turkey Club ingredients are blended into a dairy-free low-carb Turkey Club Soup recipe for a hearty meal that will warm you up.
Deconstructing favorite foods into healthier versions is a favorite hobby. I truly believe that having all the feels and tastes without the parts that make foods unhealthy is important. While there are always alternatives out there for lowering carbohydrates, they tend to include ingredients that cause more harm than good.
This winter has been colder than in recent years and that has me in soup mode. 3 of my favorite flavors are turkey, avocado, and bacon, this soup checks all of the boxes. I’ve been obsessed with this soup since creating it and making it frequently. I may need a recovery program to deal with my newest addiction.
Turkey
There are a few brands that sell turkey pre-cooked. It’s important to be aware of any injected solutions and what those solutions contain. It’s important to remember that turkey breast already prepared contains sodium and that will seep into your soup base while cooking. For this reason, adding any salt during cooking should be done after the turkey has cooked into the soup.
To cook a turkey breast for this soup, pat raw breast dry, and season with salt, pepper, garlic powder, and onion powder. Rub the seasoning into the meat, wrap in parchment paper, and cook per weight times and temperature.
Allow the cooked turkey breast to sit and cool to settle the seasoning.
Dairy-Free: Turkey Club Soup
Limiting dairy is a priority in our home. Learning to cook with coconut cream was a learning experience. Coconut, in my opinion, was for sweets not savory. Canned coconut milk blended with broth counters that distinct flavor while also giving a creamy texture.
Avocado In Soup?
Avocado makes this soup pop but letting it sit in the soup diminished the flavor and changed textures. Cut and add in just before serving is the best way to enjoy.
Buying avocados is an experience. Most stores sell them very green and at least a week away from being ready to eat.
Pro Tip* Buy avocados a week in advance. Each week, avocado purchases are intended for the next week. This allows time to give them a day or two before they are “almost” ready to eat, then they are placed in the refrigerator to slow the ripening and make them ready to eat within five days.
Reheating Suggestions
When reheating cream-based soups, it’s important to do so slowly to prevent separation in your soup base. Never allow a cream or cheese-based soup to boil.
After reheating, garnish with avocado and tomato to prevent either from “cooking” in the soup.
Turkey Club Soup
Equipment
- 4-6 Quart Pot
- Small Skillet
- Cutting Board
- Knife
- Cooking Spoon
Ingredients
- 1 Cup Coconut Milk Canned, water drained
- 6 Cup Chicken Bone Broth or Turkey bone broth if you have it
- 3 Cup Turkey Breast, cubed Pre-cooked
- 4 Slices Bacon, cooked and crumbled
- ½ Cup Onion diced
- 3 Clove Garlic Freshly minced
- ⅔ Cup Celery, diced diced
- ½ Cup Yellow Bell Pepper diced
- 2 Cup Spinach Fresh, stems removed, coursley chopped
- Salt to taste
- Fresh Cracked Pepper to taste
- 1 Large Avocado, diced Fresh per serving garnish
- 1 Large Tomato, Roma, diced Fresh per serving garnish
Instructions
- Heat broth in soup pot while preparing other ingredients
- Cook bacon in a skillet, crumble, drain and set aside
- Chop and mince garlic and onion and set aside
- Chop celery add to the soup pot
- Chop bell pepper and spinach and set aside
- Drain bacon grease from skillet but leave enough to saute the onion and garlic. Cook onion and garlic 1-2 minutes.
- Meanwhile, add coconut milk to simmering broth and mix well to incorporate.
- Add the cubed turkey, and bacon to the mixture.
- Transfer onion and garlic to the simmering broth mixture.
- Simmer for 10 minutes, add diced yellow bell pepper and continue to simmer an additional 5 minutes
- Season with salt and pepper to taste
- Add chopped spinach and allow soup to finish simmering an additional 10 minutes
- Allow soup to sit for 5 minutes before serving in bowls.
- Garnish with diced avocado and tomato just before serving.
Notes
