Curried Turkey Vegetable Soup Trial: Gluten-free, Dairy-free, Nut-free
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. 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. 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. Return to a boil, and cook for 1-2 minutes until slightly thickened and spinach is wilted.
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.
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.