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Curried Turkey Vegetable Soup Trial: Gluten-free, Dairy-free, Nut-free

January 10, 2014
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curried turkey soup 004

I still had some turkey leftover from Christmas, so I went looking for a soup recipe. As I was searching, I came across a Curried Turkey Vegetable Soup from Taste of Home that I had made and liked before cooking allergy-free. And since coconut would go well with curry, I decided it would be an easy switch to making it Joseph-safe. The Changes I subbed coconut milk 1:1 with the half-n-half and cornstarch 1:2 with the flour. When I’d made it before, I noted that it called for way too much spinach, so I cut that down too. spinach, coconut milk, chicken broth, salt, curry powder, onion, sage, corn starch, celery, turkey, potatoes, carrots The Method In a Dutch oven, cook onion in oil until tender. Add curry powder, and cook and stir for a minute. Add chicken broth, celery, potatoes, carrots, parsley and sage. curried turkey soup 002 Bring to a boil, then cover and simmer for 10-15 minutes until vegetables are tender. In a small bowl, combine coconut milk and cornstarch. Add coconut milk mixture to the soup along with turkey, salt, pepper, and spinach. curried turkey soup 003 Return to a boil, and cook for 1-2 minutes until slightly thickened and spinach is wilted. curried turkey soup 004

Curried Turkey Vegetable Soup

Adapted from Taste of Home Gluten-free, Dairy-free, Nut-free Ingredients:

  • 1 medium onion, chopped
  • 2 Tablespoons canola oil
  • 1 teaspoon curry powder
  • 3 cups chicken broth
  • 2 medium potatoes, peeled and diced
  • 2¬†celery ribs, sliced
  • 3 medium carrots, peeled and sliced
  • 2 teaspoons dried parsley
  • 1/2 teaspoon rubbed sage
  • 1 Tablespoon cornstarch
  • 1 1/2 cups coconut milk
  • 2 cups turkey, cooked and chopped
  • 4 oz fresh spinach, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

In a dutch oven, cook onion in oil until tender. Add curry powder. Stir and cook for 1 minute. Add chicken broth, potatoes, celery, carrots, parsley, and sage. Bring to a boil, then cover and simmer for 10-12 minutes, or until vegetables are tender. In a small bowl, combine cornstarch and coconut milk. Add coconut milk mixture to the soup, along with turkey, spinach, salt and pepper. Bring back to a boil, and cook for 1-2 minutes until slightly thickened and spinach is wilted. Makes 5 servings.


cover copy copy This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).


What I Thought Once I added the salt that I had forgotten to put in, it tasted pretty good. My husband liked it too, though he thought there was still too much spinach. Joseph only wanted to eat the turkey (or chicken as he insisted on calling it) and my daughter only wanted to eat bread. Typical.

Shared on Gluten-free Wednesday and Allergy-free Wednesday

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3 Comments leave one →
  1. January 10, 2014 2:07 pm

    If I substituted out the coconut milk (I’m allergic — sadly, also to dairy but maybe rice milk would work), I’d be able to eat it! Looks quite tasty. :D

    ~Kelsey

    • January 10, 2014 5:43 pm

      Bummer on the coconut! We rely on it heavily for our dairy-free needs. I hope the rice milk works.

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  1. Crustless Spinach Quiche Trial: Gluten-free, Nut-free | The Rice of Life

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